Pissaladière: Caramelized Onion Olive Tart with Anchovy
2tbsp.extra-virgin olive oil
2small/medium yellow onionshalved length-wise and sliced about 1/8” thick
Kosher salt and freshly ground black pepperto taste
about ½-1 tsp total anchovy paste
2tspsextra-virgin olive oil
10black olives such as Kalamatapitted and sliced into rings
Minced chives or flat-leaf parsleyfor garnish
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.
Pissaladière: Caramelized Onion Olive Tart with Anchovy https://www.recipefiction.com/2015/02/pissaladiere-caramelized-onion-olive-tart-anchovy.html