Thursday, December 30, 2010
I can't believe it. Exactly one year ago today, I wrote my first post for this blog, and had no idea how it would lead me to connect with so many amazing people. I feel very blessed to have met, both online and in my "real" life, so many incredible people who love delicious vegan food. I've also discovered countless new blogs, inspiring chefs, and people from all walks of life who are finding wonderfully creative ways to share their love for vegan food and vegan issues. What a wonderful year it has been, thanks to people like YOU who are reading this right now, and I am giddily optimistic and excited about all the good things that 2011 will bring.
Speaking of 2011, you may be planning things to make for a New Year's Eve get-together. This vegan Pissaladière is perfect party food. Similar to a pizza, it is traditionally topped with onions, olives, and anchovies. For obvious reasons my version does not include anchovies, but I don't think it lacks any flavor because of it. It's caramelized oniony goodness, topped with some salty olives, and fresh thyme on a flaky buttery puff pastry crust. Just cut this into squares to serve to your guests, and don't forget the champagne!
Vegan Pissaladière (adapted from this recipe)
6 yellow onions, sliced
2 Tbsp. olive oil, plus extra for brushing on dough
3 sprigs fresh thyme
1 tsp. salt
1 sheet vegan puff pastry (Pepperidge Farms is vegan, and widely available)
20 oil-cured black olives, pitted
1/2 tsp. fresh thyme leaves
1. In large saute pan, cook onions over medium heat with olive oil, thyme sprigs, and salt. Cover and cook for 40 minute to 1 hour until onions are wilted and soft. Remove lid and continue to cook until moisture is gone and onions are starting turn a golden brown. Pull out the thyme sprigs and discard. Allow to cool while making tart.
2. Preheat oven to 400. On lightly floured surface roll pastry sheet to a thickness of 1 1/16 inch. Put on sheet pan lined with parchment paper. Dock the surface with a fork (poke lots of small holes to prevent air packets from forming), and lightly brush with olive oil. Put in middle of the oven and bake for 10 to 12 minutes, until pastry no longer looks raw and it’s just starting to turn brown.
3. Spread onion mixture on inside of tart, to within 1/2 inch of edge. Brush edges with a bit more olive oil and return to oven to continue cooking. Remove when pastry is dark golden brown, after about 10 minutes. Push olives into onions to form a grid pattern and sprinkle with the fresh thyme.