|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|
1) Preheat the oven to 450° F. Take 4 2 1/2-inch muffin cups and spray with nonstick cooking spray.
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.
12) The Pissaladiere may be served as an appetizer accompanied by soup, stew or gravy.