Pissaladière
cooking.nytimes.com
Claimed by Richard Olney
Serves 6 · 2 of 6 items checked · 6 aisles
Produce
Meat & Poultry
Bakery
- Checked by Richard Olney
Oils & Vinegars
- Checked by Richard Olney
Recipe by Richard Olney
A Niçoise onion tart topped with anchovies and black olives, the crust baked until crisp.
The pissaladière is the pizza of Nice, though Olney would not thank you for the comparison. Sweet onions are cooked very slowly, spread over bread dough, and crossed with anchovy and olives before baking.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Richard Olney
Serves 6 · 2 of 6 items checked · 6 aisles
Cook the sliced onions very slowly in olive oil with the thyme and a pinch of salt for about forty minutes, until soft and sweet. Let them cool.
Roll or stretch the dough into a rectangle and lay it on an oiled baking sheet.
Spread the onions over the dough, leaving a border, and arrange the anchovy fillets in a lattice over the top. Press the olives into the gaps.
Bake at 425°F for twenty to twenty-five minutes, until the crust is crisp and golden. Serve warm or at room temperature.
Adapted from Simple French Food. View a published recipe at NYT Cooking (opens in a new tab)
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