Monday’s with Mami – Ooh La, La, Something French!

Posted · 19 Comments

Well my mami and I made something french for this week’s Monday’s with Mami.  Having just gotten my new issue of Rachael Ray, (Yes, I heart Rachael Ray!) she had a great recipe for Pissaladière. A flaky onion tart.  Looked delicious and I had most of the ingredients all ready pre-made!  I decided to swerve off her recipe a bit and add homemade crème fraîche seasoned with garlic.  It added a creamy spice and brought out the flavors of the sauteed onions and buttery tart!

Pissaladière with crème fraîche

  • 3 tablespoons unsalted butter
  • 2 onions, thinly sliced
  • 2 sprigs thyme, plus 1 tablespoon leaves
  • 1 sprig rosemary
  • Salt and pepper
  • Homemade puff pastry or 1 sheet frozen puff pastry, thawed
  • 1 large egg yolk, lightly beaten with 1 teaspoon water
  • grape tomatoes, halved lengthwise
  • 3/4 cup crème fraîche
  • 2 garlic cloves minced or pressed in a garlic press
  1. In a medium skillet, melt the butter over medium heat.  Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Cook partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes.
  3. Discard the herb sprigs and fold in the thyme leaves.
For the puff pastry
  1. Place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 101/2-inch square. Transfer to a baking sheet.
  2. Using a fork, prick the pastry all over, leaving a 1 inch border.
  3. Refrigerate until ready to assemble
For the crème fraîche
  1. stir the garlic into the crème fraîche.
  1. Preheat the oven to 400 F.
  2. Brush the pastry border with the egg wash.
  3. Spread the crème fraîche onto the puff pastry.
  4. Spread the onions evenly over the center of the pastry and sprinkle with the tomatoes.
  5. Bake until the edges are golden and the bottom is browned, about 20 minutes.
  6. Slice into quarters; serve warm or at room temperature.
Thanks Rachael Ray!

19 Responses to "Monday’s with Mami – Ooh La, La, Something French!"
  1. Andrea@WellnessNotes says:

    Oh, this sounds and looks wonderful. My mom used to make an onino tart, and this recipe reminds me of it… Thanks for sharing!

  2. Liz says:

    Hi Diana! This tart is soooo delicious, I'm glad you try something French and that you like it!
    Have a great week and besos, Liz.

  3. buffmuffy says:

    holy yum that looks good :)

  4. Miranda says:


    You always have the best recipes. I absolutely adore your site. This is another phenomenal recipe. Thank you for sharing.

  5. Hummingbird Appetite says:

    I like savory tarts. I wish I could try yours!

  6. girlichef says:

    Wow….delicious!!! It looks so inviting, too :)

  7. Cookin' Canuck says:

    Puff pastry does make the most impressive tarts, doesn't it? I love how versatile they are. This looks like a delicious combination of flavors.

  8. Marillyn 'Mare' Beard says:

    That looks awesome, Diana!

  9. Elin says:

    Well done, this is great. I love garlic and especially in the creme fraiche …yumm thanks for sharing!

  10. Laura says:

    Hello Diana,
    This looks absolutely fabulous, yummy.

  11. My Little Space says:

    Absolutely delicious! My kids sure love it!

  12. 5 Star Foodie says:

    This savory tart looks absolutely scrumptious!

  13. Mathilde says:

    Pissaladière, a absolute French classic than none of the people from the South of France couldn't live without. Yours looks delicious, well done

  14. Butterfly says:

    It looks delicious…yummie!!!

  15. Queen B. says:

    Looks fabulous !!!!

  16. Queen B. says:

    We have a lot in common ! Not only was I born in Spain, but my Dad was born in Mexico City and raised in the US from 13 on !

  17. Erica says:

    This is another great recipe!!!! I like the picture.

  18. Ruth says:

    Totally loving these flavours

  19. iowaLily says:

    I'm making your homemade Creme Fraiche but I couldn't find whole milk buttermilk. They all seem to be low fat. Will it work?

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