Recipe - Mini Pissaladiere ( August 1991 )

One half pound Puff pastry
3 lg Onions; chopped
10 Black olives; pitted, and
cut or sliced up
One half Tube anchovy paste
2 tablespoon Olive oil

1. Roll out dough to One half inch thickness.

2. Cut out 1 One half " 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 EATL Digest by Leon & Miriam Posvolsky miriamp@POBOX.COM on
Sep 5, 1997