Pissaladière
Onion tart from Nice.
Contains common allergens
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Instructions
- 1
Heat the olive oil in a large skillet over very low heat. Add the sliced onions, thyme, and bay leaf.
- 2
Cook the onions slowly, stirring occasionally, until they are reduced to a deeply sweet, soft, caramelized marmalade (this will take 45-60 minutes). Do not let them brown aggressively. Remove the herbs and cool slightly.
- 3
Preheat the oven to 400°F (200°C). Oil a baking sheet.
- 4
Stretch or roll the dough out to a rectangular shape, about 1/4 inch thick, and place it on the baking sheet.
- 5
Spread the caramelized onion purée evenly over the dough, right to the edges.
- 6
Arrange the anchovy fillets in a decorative crisscross lattice pattern over the onions. Place a black olive in the center of each diamond. Bake for 20-25 minutes until the crust is golden and crisp. Serve warm or at room temperature.
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