Recipe

Pissaladiere Or Onion Tart With Anchovies And Nicoise Black Olives Recipe

Add Step-by-Step Photos	Famina / All my dishes 2 months, 3 weeks ago I came across this dish years ago and it is the perfect combination for my love of anchovies, onions, olives and puff pastry. Prep:10m Cook:60m Servings:10	Famina
	french tart onion easy olives

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Ingredients

2 tablespoons butter

6 yellow onions, sliced

salt and pepper

1/2 teaspoon dried thyme

1 sheet puff pastry, thawed

20 anchovy fillets

20 Nicoise black olives or Kalamata olives if you can't find Nicoise

2 teaspoons olive oil

2 teaspoons fresh thyme

Directions

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.

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Comments

diannehocut 2 months, 3 weeks ago said:
I love the idea of puff pastry ready to be thawed! This recipe has always been in my keepers! 5UP

Dianne

hot_it_up 2 months, 3 weeks ago said:
This is a definite beer dish. Unless the pastry offsets the saltiness. \0

Jeff

famina 2 months, 3 weeks ago said:
Yes, it's perfect with beer. The pastry definitely doesn't offset the salty flavor. I'm a saltaholic so I know of what I speak. But I like a the bold crisp flavor of a chardonnay with this too. I also like food I can just snack on and this fits that bill as well.

jolielives 2 months, 2 weeks ago said:
YUM. Another keeper from you. Thank you
JolieL

sparow64 2 months, 2 weeks ago said:
Love this one too! Can't believe I have missed all these awesome recipes!

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