Pissaladière (Onion and Anchovy Tart)
Recipe basics by: Danièle Mazet-Delpeuch
Recipe as written and headnote by: Leslie Brenner
In Provence, the caramelized-onion and anchovy tart known as a pissaladière can be made with a bread-dough crust or pastry crust; the one taught to me by my friend Danièle Mazet-Delpeuch uses the latter. It’s a very easy crust that can be used for a million other things (including fruit tarts).
Be sure to take the time to slowly caramelize the onions; doing it the right way ensures wonderful flavor and melting texture.
Serves 6 to 8 as an appetizer.
Ingredients
7 medium yellow onions (about 3 pounds)
3 tablespoons olive oil
25 anchovies fillets packed in olive oil (about 1 small jar)
1/2 cup of pitted niçoise olives
4 branches of thyme
Freshly ground black pepper
FOR THE CRUST:
1 1/4 cup all-purpose flour
1/2 teaspoon sea salt
7 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon whole milk
1 egg, lightly beaten
Instructions
Peel t…