Pissaladiere Or Onion Tart With Anchovies And Nicoise Black Olives Recipe

How to make it

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• Preheat oven to 425 degrees.
• Melt butter in a large skillet over medium heat and add onions. Saute, stirring frequently, until they are soft and start to turn golden.
• Add salt, pepper and thyme.
• Continue cooking onions until they are deep golden. When they get darker in color, they are starting to release their sugar and are becoming caramalized. The process can take a while and you need to watch it carefully because you do not want to burn the onions but the sweet onion flavor is worth the effort. Also, resist the urge to put extra sugar in the onions, unless you like your onions very sweet. I think the natural sugar in the onions is sufficient.
• After the onions are done, remove from the heat and set aside.
• Press the thawed pastry into a rectangle on a 12 by 18 inch baking sheet building it up around the edges.
• Spread the pastry with the onions leaving about 1 inch around the edge.
• Arrange the anchovies and olives on the pissaladiere.
• Bake for about 20 -25 minutes until the pastry has puffed up and is golden brown.
• Remove from oven and drizzle the olive oil and fresh thyme over the top.
• Cut into rectangles and either serve warm or room temperture. It tastes good either way.