As a general rule, it’s best to choose toppings that either cook quickly or already are cooked. Puff pastry cooks quickly, so you want to make certain your toppings don’t take longer than the pastry.
PUFF PASTRY PISSALADIERE
Start to finish: 25 minutes (10 active)
1 sheet frozen puff pastry (each 17.3-ounce package contains 2 sheets), thawed according to package directions
2 roasted red peppers, drained
2-ounce tin oil-packed anchovy fillets, well drained
Ground black pepper
1/4 cup chopped Kalamata olives
1/2 cup grated Parmesan cheese
Heat the oven to 425 F. Lightly coat a baking sheet with cooking spray.
Unfold the thawed sheet of puff pastry and set it on the prepared baking sheet.
Use paper towels to pat dry the roasted red peppers removing as much moisture as possible without mashing the peppers. Cut the peppers into thin strips, then arrange them evenly over the pastry.
Spacing them evenly so as to have enough to cover the tart, arrange the anchovies over the red peppers. Season the tart with black pepper, then sprinkle the chopped olives evenly over the tart. Sprinkle Parmesan cheese evenly over everything.
Bake for 15 minutes, or until the pastry is puffed and browned at the edges and the cheese is melted and lightly browned. Cut into squares and serve warm or room temperature.