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Pissaladiere

chef.tim.lee's picture
Ingredients
  Onion 1 Tablespoon, chopped
  Garlic 1 Clove (5 gm), chopped
  Canned anchovy fillets 3 , drained, chopped
  Black olives 3 Large, chopped
  Tomato puree 2 Tablespoon
  Dry red table wine 2 Tablespoon
  Oregano leaves 1⁄8 Teaspoon
  Flaky buttermilk biscuits 4 (Ready to Bake, 1 ounce each)
  Grated parmesan cheese 2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 450° F. Take 4 2 1/2-inch muffin cups and spray with nonstick cooking spray.

MAKING
2) In a nonstick skillet sprayed with cooking oil, add onions and garlic. Saute over high heat stirring for 30 seconds.
3) Add in anchovies and olives and saute for 30 more seconds.
4) Mix in tomato puree, wine, parsley and oregano. Turn down the flame to medium and cook for about 1 1/2 minutes, stirring in between.
5) Take the skillet off the flame.
6) Place a biscuit to cover the bottom and sides of each of the 4 muffin cups.
7) Sprinkle 1/4 the quantity of the tomato mixture over each and then 1/2 teaspoon of cheese on top.
8) Fill each of the muffin cups with a little water to avoid burning while baking.
9) Bake the biscuits for 8 minutes until the edges of the biscuit turn slightly brown.
10) Carefully, drain out the water from the cups.
11) Let the biscuits cool for about 2 minutes until take them out of the mould.

SERVING
12) The Pissaladiere may be served as an appetizer accompanied by soup, stew or gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Anchovy
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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