Everyone Can Cook EverythingThese 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
How to Make It
  1. 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.
  2. Top the rounds with equal portions of the tomatoes, olives and goat cheese.
  3. Drizzle with the olive oil and sprinkle with the herbes de Provence, salt and pepper.
  4. 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.
  5. Cool slightly and then cut each pissaladière into 6 wedges and arrange on a platter.
  6. Drizzle with additional olive oil if desired and serve warm or at room temperature.

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