Pissaladiere a l'oignon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butter 4 TMilk 1 1/2 C. (skim preferably)Comte (swiss or gruyere) 2 oz1 Medium onion, diced medNiman Ranch bacon (4 slices) Classic Puff Pastry - 14 oz/400 gr by Dufour Pastry Kitchens, USA. (if you can't make your own this is best, or Pepperidge Farms is second best).olives or other garnish
Pre-heat oven to 450
Grate the cheese. If at all possible use Comte or at least Gruyere. I approximated this with Swiss cheese, since the Spark database didn't feature either of the cheeses I use. But they are closest in taste to Swiss.
Make white sauce by creating a roux (4 T butter to 1/2 flour) in a heavy sauce pan over a low flame. When well combined, slowly add the milk, whisking as you go. Continue whisking until the sauce begins to thicken and then turn off burner (take pan off if using electric). It will continue to thicken as it cools to room temp.
Make certain if you are using frozen puff pastry (when I am feeling in JC mood, I make my own from scratch) defrost but leave in the coolest part of your frig.
Next chop the onion into medium dice, and start the bacon (please use only Niman Ranch for best results) over a medium flame. Cook for 5-7 minutes then add the onions and saute until onions are golden in color.
To assemble:
Roll out pastry on an 15 x 14" sheet. Chill dough in freezer for 10 minutes.
Making certain that the sauce is cooled, remove the pastry from freezer and spread the sauce evenly over the dough.
Now layer the onions, bacon and gruyere (comte) cheese over the top. Garnish with nicoise olives if desired.
Place pastry on pan
Number of Servings: 6
Recipe submitted by SparkPeople user KIMOT2LTD.
Grate the cheese. If at all possible use Comte or at least Gruyere. I approximated this with Swiss cheese, since the Spark database didn't feature either of the cheeses I use. But they are closest in taste to Swiss.
Make white sauce by creating a roux (4 T butter to 1/2 flour) in a heavy sauce pan over a low flame. When well combined, slowly add the milk, whisking as you go. Continue whisking until the sauce begins to thicken and then turn off burner (take pan off if using electric). It will continue to thicken as it cools to room temp.
Make certain if you are using frozen puff pastry (when I am feeling in JC mood, I make my own from scratch) defrost but leave in the coolest part of your frig.
Next chop the onion into medium dice, and start the bacon (please use only Niman Ranch for best results) over a medium flame. Cook for 5-7 minutes then add the onions and saute until onions are golden in color.
To assemble:
Roll out pastry on an 15 x 14" sheet. Chill dough in freezer for 10 minutes.
Making certain that the sauce is cooled, remove the pastry from freezer and spread the sauce evenly over the dough.
Now layer the onions, bacon and gruyere (comte) cheese over the top. Garnish with nicoise olives if desired.
Place pastry on pan
Number of Servings: 6
Recipe submitted by SparkPeople user KIMOT2LTD.
Nutritional Info Amount Per Serving
- Calories: 362.1
- Total Fat: 25.0 g
- Cholesterol: 21.7 mg
- Sodium: 267.2 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.9 g
- Protein: 9.4 g