Pissaladiere
A Provencal onion tart...also from Chez Panisse Vegetables...
- 3 large yellow onions
- 3 cloves garlic
- 3-4 TB olive oil
- 1 bay leaf
- 6 sprigs thyme
- salt
- 5-6 salt-packed (preferably) anchovies
- Prebaked 9-inch tart shell
- 1 small handful nicoise olives
Preheat oven to 350 F.
Peel the onions and garlic and slice them very thin.
Pour in enough olive oil to coat the bottom of a heavy pan; add the onions, garlic and herbs. Salt, cover, and stew over
medium heat for 1 hour or more, stirring frequently, until onions are completely soft and reduced to about one third of their
original volume. They should turn a pale golden color but not brown. Meanwhile, rinse and fillet the anchovies. Strain
the onion mixture, reserving the liquid.
Spread the onion over prebaked tart shell and garnish with anchovy and olives.Put into oven for 10 minutes to allow
anchovies and olives to bake into onions. Just before serving drizzle
tart with reserved onion liquid.
Serves 6.
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