THIS TRADITIONAL ONION TART from Nice is called a pissaladiere and takes its name from the anchovy paste, pissala, that is often brushed on the tart. It is similar to a pizza but is made without cheese. Unlike pizza, it is best served as an appetizer, although it can hold its own on a buffet table with several pizza choices. This vegetarian version skips the anchovies, but if you like them, arrange about 12 anchovy fillets in a latticework pattern over the onions, with an olive placed inside each of the resulting diamonds.
SERVES 4 TO 6
INGREDIENTS
- ½ recipe Basic Pizza Dough
- 4 large onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1 cup brine-cured black olives, such as Kalamata
INSTRUCTIONS
- Prepare the pizza dough and set aside in a warm, draft-free place to rise for about 1 hour, until doubled in bulk.
- Preheat the oven to 425°F. Lightly oil a large roasting pan or half sheet pan.
- In a large bowl, combine the onions, garlic, oil, thyme, and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan.
- Roast for 30 minutes, until the onions are golden and meltingly tender, stirring occasionally for even cooking. Remove from the oven and increase the temperature to 500°F.
- Lightly oil a 10-or 12-inch round pizza pan or a 12 × 15-inch baking sheet. Stretch the dough to fit the pan. Spread the onions over the dough. Scatter the olives over the onions.
- Bake the tart on the bottom rack for 12 to 15 minutes, until the crust is golden.
- Cut into wedges or rectangles and serve warm.
