These southern French–style pizzas are great to snack on hot or at room temperature. The vol-au-vent shells (patty shells) used in this recipe are sold in the frozen food section of most supermarkets. When rolled thin, they provide a fine and flaky base for savory toppings.
- Yield: 6 pissaladière, 36 wedges
- 6 inch (8 cm) round vol-au-vent shells (patty shells), thawed
- 18 thin slices ripe tomato (about 3 medium)
- 0.33 cup (80 mL) niçoise olives, pitted
- ¼ lb (125 g) soft goat cheese, crumbled
- 2 Tbsp (30 mL) extra virgin olive oil, plus some for drizzling
- 2 tsp (10 mL) herbes de Provence
- coarse sea salt and freshly ground black pepper to taste Line a large baking sheet with parchmen
- Line a large baking sheet with parchment paper. Roll the vol-au-vent shells, 1 at a time, on a lightly floured surface into 5-inch (12 cm) wide rounds. Place on the baking sheet.
- Top the rounds with equal portions of the tomatoes, olives and goat cheese.
- Drizzle with the olive oil and sprinkle with the herbes de Provence, salt and pepper.
- Chill in the refrigerator for 15 minutes. Preheat the oven to 375°F (190°C). Bake the pissaladière for 20 to 25 minutes or until puffed and golden.
- Cool slightly and then cut each pissaladière into 6 wedges and arrange on a platter.
- Drizzle with additional olive oil if desired and serve warm or at room temperature.