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Pissaladière

6 pizzaladiere, 36 wedges
Appetizers

Characteristics

Vegetarian

Nutritional Facts Per Serving

199
Calories
7.5 g
Protein
26.7 g
Carbs
2.1 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 199
  • Fat 30 g
    • Saturated  
    • + Trans 
  • Cholesterol 8 mg
  • Sodium   439 mg
  • Carbohydrate 26.7 g
    • Fibre   2.1 g
    • Sugars  
  • Protein 7.5 g
    • Vitamin A 9 %
    • Vitamin C 20 %
    • Calcium 5 %
    • Iron 18 %

Method

  1. Line a large baking sheet with parchment paper. Set one of the vol-au-vent on a lightly floured surface. With a rolling in, roll the vol-au-vent into 5” rounds and set on the baking sheet. Roll the other 5 vol au vent as you did the first and set them on the baking sheet, not touching. 
  2. Top each puff pastry round with equal portions of tomatoes, olives and goat cheese. Drizzle each pastry round lightly with olive oil, and then sprinkle with the herbes de Provence, salt and pepper. 
  3. Refrigerate the pastry rounds for 15 minutes (this chilling will make the pastry puff better once in the hot oven.) Preheat the oven to 375˚F. 
  4. When the pastry has fully chilled and the oven is hot, bake the pissaladière for 20 to 25 minutes, or until puffed and golden. Cool slightly and then cut each pissaladière into four to six wedges. Arrange pissaladière on plates or a platter. Drizzle with additional olive oil, if desired, and serve warm or at room temperature

    Note: Tenderflake vol-au-vent are puff pastry rounds sold in our Frozen Foods Department. When thawed and rolled a bit thinner, they create a nice base for this French-style pizza. Herbes de Provence is an aromatic French-style blend of dried herbs that usually includes marjoram, thyme, lavender, rosemary, savory, basil and fennel seeds. You can buy it in our bottled spice aisle.

    About Pissaladière: Pissaladière is southern French–style pizza great to snack on hot or at room temperature. It can also make a nice lunch when served with a green salad.

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