Title: Mini Pissaladiere ( August, 1991 )
Categories: Hors d', Oeuvres, And, Dips
Yield: 1 Servings

1/2 lb Puff pastry
3 lg Onions; chopped
10 Black olives; pitted, and
-sliced
1/2 Tube anchovy paste
2 tb Olive oil

1. Roll out dough to 1/2 inch thickness.

2. Cut out 1 1/2 " rounds. Chill

3. Cook onions in oil until they begin to change color. Let cool

4. Spread 1 t. onions on each round.

5. Decorate with olive slices and anchovy paste.

6. Bake 30 minutes in a pre heated 400 F oven

Recipe by: Miriam Podcameni Posvolsky

Posted to EAT-L Digest by Leon & Miriam Posvolsky on
Sep 5, 1997