Pissaladiere (Onion Tart)

Name: Pissaladiere (Onion Tart)
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 half-cooked 9-inch pie shell; 5 large onions, finely chopped; 1 clove garlic, finely chopped; 4 tablespoons butter; Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth); Coarse salt; Freshly ground white pepper; Fresh thyme if available; 8 canned anchovies; 21 pitted black Nice olives

By Moira Hodgson

Total Time: 1 hour 30 minutes
Rating: 4(14)
Comments: Read comments

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Ingredients

Yield:6 servings

1half-cooked 9-inch pie shell
5large onions, finely chopped
1clove garlic, finely chopped
4tablespoons butter
Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)
Coarse salt
Freshly ground white pepper
Fresh thyme if available
8canned anchovies
21pitted black Nice olives

Ingredient Substitution Guide

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Preparation

Step 1
Melt the butter in a deep pan and soften the onions with the garlic. Add the herb bouquet. Cook very slowly for about an hour but do not allow to brown.
Step 2
Remove the herb bouquet. Reserve the onion mixture until ready to serve
Step 3
Preheat oven to 350 degrees. Put the onion mix in a saucepan and heat through. Fill the pie shell and arrange the anchovies and olives on top and bake for 15 to 20 minutes. Sprinkle with fresh thyme and serve hot or cold.

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