PISSALADIÈRE ONION & ANCHOVY TART

A tasty classic from Nice, France - a sort of local pizza. Anchovies, olives and caramelized onions make for a flavor powerhouse and summer treat. Make this with or without anchovies, making your own pastry or using a readymade. Wonderful as an appetizer, or pair a larger piece with a salad for a light meal. Excellent with wine, in the heat, or enjoy anytime of year.

Prep Time30

Cook Time2

Course: Appetizer, lunch

Cuisine: French

Keyword: anchovy, olives, Summer, tart

Servings:

Ingredients

PASTRY, HOMEMADE

1 package (1/4 oz) active dry yeast
3 cups all purpose flour (15oz)
3/4 cup olive oil
1/2 tbs Sel Magique Classic Blend

PASTRY, READYMADE

2 sheets frozen puff pastry, thawed lighter crust to fill 13" x 18" baking sheet
1 portion frozen pizza dough, thawed, alternate denser crust to fill 13" x 18" baking sheet

FILLING

12 12 medium yellow onions (5 lb.), thinly sliced lengthwise
3 thyme sprigs, leaves picked
24 good-quality anchovy fillets in oil, drained
2/3 cup niçoise olives, pitted (or other small black olives)
black pepper, to taste
olive oil
chopped flat-leaf parsley leaves, to serve
Sel Magique Classic Blend

Instructions

PASTRY, HOMEMADE - 425 degrees f

Whisk together the yeast and 1 cup water, heated to 115°F, in a large bowl; set aside until foamy, about 10 minutes. Add the flour, ¼ cup oil, and Magique; stir until a dough forms; transfer to a lightly floured work surface and knead until smooth, about 6 minutes. Transfer to a greased bowl, cover with plastic wrap, and set aside until doubled in size, about 1 hour.

PASTRY, READYMADE - 400 degrees f

Preheat the oven to 400°F. Line a 13-by-18-inch baking tray with baking paper and lay the pastry on top, slightly overlapping to form a large rectangle. Press the seam together to seal.

TART FILLING & ASSEMBLY

Heat oil in saucepan over low heat. Add onion, thyme and 1/2 teaspoon Magique, then cover and cook, stirring occasionally, for 1 hour or until the onion is very soft. Remove the lid and cook onion for a further 5-6 minutes until most of the liquid has evaporated. Season with pepper.
If youre making the pastry, uncover the dough and transfer to a lightly floured work surface; using a rolling pin, roll the dough into a 13-by-18-inch rectangle. Transfer to a greased 13-by-18-inch rimmed baking sheet. Spread the onion over the pastry evenly, then arrange the anchovies on top in a criss-cross pattern. Dot with olives. Loosely cover with plastic wrap and set aside until the dough is puffed, about 1 hour. Heat the oven to 425°F and bake until the tart is golden brown at the edges, about 20 minutes. Let cool for 10 minutes before cutting into squares to serve, garnish with chopped parsley. Enjoy!
If youre using a readymade pastry, spread the onion over the pastry evenly, then arrange the anchovies on top in a criss-cross pattern. Dot with olives, then bake for 30 minutes or until pastry is crisp and golden. Cut into squares, garnish with chopped parsley, serve & enjoy!