Pissaladière: Caramelized Onion Olive Tart with Anchovy

This is a slightly different take on a Pissaladière, the traditional tart with onion and anchovy. Here the anchovy is not the star but a supporting player to the caramelized onion, the character with a few scene stealing lines. Like Mercutio in Romeo and Juliet–  “Without his roe, like a dried herring: flesh, flesh, how art thou fishified!”

I like the idea of an anchovy, the brine but not the itty bitty fish. The fish reminds me of running out to the prep shed at a restaurant I worked at to dig an anchovy out of a tin for the customer who wanted the whole fish on their Caesar salad, I wore gloves but could still smell the oil on my hands for hours after. This is why I buy anchovy paste to use in my Caesar salads. One tube lasts for months, no half used tin of anchovies lingering in the fridge, no fishy fingers. Perhaps you are a purist, I respect that: if the anchovy in its pure form fills you with delight, go with it, the result, in the end, might actually be less fishy.

The onion is the star. This time of year, as I grow tired of all the winter vegetables, I start to put caramelized onions on more and more dishes. Pizza, pasta, eggs. Sweet and savory and at five dollars for a twenty-five pound bag the least expensive food staple in my pantry. Umami for the people!

Here are two excellent links on how to caramelized onions: a tutorial from simply recipes and a do’s and dont’s from bon appetit.

Traditionally a Pissaladière is made with a pizza like dough but I used a flaky pastry dough (yes, more of the biscuit dough redux), puff pastry is an oft used alternative as well.

What, then, of the olive? Kalamata or Niciose are best. Sliced so that each bite includes enough olive to add richness but not so much the brine overtakes you and washes you out to sea. For these smaller tarts slice them in rings but on a thicker crust you might opt to halve.

Pissaladière: Caramelized Onion Olive Tart with Anchovy

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 small/medium yellow onions, halved length-wise and sliced about 1/8” thick
• Kosher salt and freshly ground black pepper, to taste
• about ½-1 tsp total anchovy paste
• 2 tsps extra-virgin olive oil
• 10 black olives such as Kalamata, pitted and sliced into rings
• Minced chives or flat-leaf parsley, for garnish

Directions

1. Heat 2 tbsp. extra-virgin olive oil in a large skillet over medium/low heat.
2. Add the onions and pepper to taste. Cook, stirring frequently, until the onions soften and turn golden brown, about 30-60 minutes.
3. Set aside to cool.
4. Preheat the oven to 400°F.
5. Combine anchovy paste and 2 tsps extra-virgin olive oil, and black pepper to taste in a small bowl, mix well and set aside
6. Roll out the pastry dough into an (approximately) 16”x 10” rectangle. You can make one large tart or four smaller individual serving tarts. To make four small tarts cut the dough into four pieces and neaten up the edges by folding up the dough as shown.
7. Rub the top of each with the olive oil anchovy mixture.
8. Transfer dough to parchment paper or otherwise prepared baking sheet.
9. Spread the onion mixture evenly on the dough (if using puff pastry leave a 1/2-inch border of exposed dough around the edge)
10. Arrange the olives on top of the onions, spacing them somewhat evenly.
11. Bake for 15 to 20 minutes, or until the crust is nicely browned.
12. Top with fresh parsley for garnish.

Pissaladière: Caramelized Onion Olive Tart with Anchovy

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Ingredients

  

• 2 tbsp. extra-virgin olive oil
• 2 small/medium yellow onions halved length-wise and sliced about 1/8” thick
• Kosher salt and freshly ground black pepper to taste
• about ½-1 tsp total anchovy paste
• 2 tsps extra-virgin olive oil
• 10 black olives such as Kalamata pitted and sliced into rings
• Minced chives or flat-leaf parsley for garnish

Instructions

 

• Heat 2 tbsp. extra-virgin olive oil in a large skillet over medium/low heat.
• Add the onions and pepper to taste. Cook, stirring frequently, until the onions soften and turn golden brown, about 30-60 minutes.
• Set aside to cool.
• Preheat the oven to 400°F.
• Combine anchovy paste and 2 tsps extra-virgin olive oil, and black pepper to taste in a small bowl, mix well and set aside
• Roll out the pastry dough into an (approximately) 16”x 10” rectangle. You can make one large tart or four smaller individual serving tarts. To make four small tarts cut the dough into four pieces and neaten up the edges by folding up the dough as shown.
• Rub the top of each with the olive oil anchovy mixture.
• Transfer dough to parchment paper or otherwise prepared baking sheet.
• Spread the onion mixture evenly onto the dough (if using puff pastry leave a 1/2-inch border of exposed dough around the edge)
• Arrange the olives on top of the onions, spacing them somewhat evenly.
• Bake for 15 to 20 minutes, or until the crust is nicely browned.
• Top with fresh parsley for garnish.

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