This is my own take on a Julia Child recipe for this Nice street food. It's SOOO good. Pizza dough is more traditional, and you could also use a Boboli crust, but the pastry here is nice for an appetiser:
4 cups or so thinly sliced onions
Olive oil
Salt and pepper
Big pinch Herbs de Provence
Butter pastry dough or puff pastry dough, enough for an 11" tart
1 clove garlic
A handful of grated Parmesan
A 2 oz. can of anchovy fillets, drained
A handful of pitted black olives: tiny Nicois if you can find them, or Kalamatas cut in half.
Cook the onions slowly in olive oil, seasoned to taste, in a covered skillet, until they are very tender and reduced. Uncover and cook until slightly caramelized and reduced to a thick jam-like consistency, about 45 minutes total. You may have to add a little water to prevent them scorching. (Can be cooked ahead and refrigerated or frozen.)
Preheat the oven to 400*F.
Roll the pastry into 14" circle and transfer to a pizza pan. Turn up the edge to create a rim. Put the garlic through a press, add a little oil and brush it onto the pastry. Spread the onion mixture in an even layer and sprinkle with cheese. Lay the anchovy fillets out like the spokes of a wheel and distribute the olives evenly.
Bake until crust is criped and cheese is browned, about 20 minutes. Serve hot, warm or room temperature, cut into wedges.
Note: for bite-size hors d'oeuvres, I often chop the onions rather than slice them, to make a smoother puree. I also chop up the anchovies and olives so every piece will get some of each when the pissaladiere is cut into small squares or triangles.
4 cups or so thinly sliced onions
Olive oil
Salt and pepper
Big pinch Herbs de Provence
Butter pastry dough or puff pastry dough, enough for an 11" tart
1 clove garlic
A handful of grated Parmesan
A 2 oz. can of anchovy fillets, drained
A handful of pitted black olives: tiny Nicois if you can find them, or Kalamatas cut in half.
Cook the onions slowly in olive oil, seasoned to taste, in a covered skillet, until they are very tender and reduced. Uncover and cook until slightly caramelized and reduced to a thick jam-like consistency, about 45 minutes total. You may have to add a little water to prevent them scorching. (Can be cooked ahead and refrigerated or frozen.)
Preheat the oven to 400*F.
Roll the pastry into 14" circle and transfer to a pizza pan. Turn up the edge to create a rim. Put the garlic through a press, add a little oil and brush it onto the pastry. Spread the onion mixture in an even layer and sprinkle with cheese. Lay the anchovy fillets out like the spokes of a wheel and distribute the olives evenly.
Bake until crust is criped and cheese is browned, about 20 minutes. Serve hot, warm or room temperature, cut into wedges.
Note: for bite-size hors d'oeuvres, I often chop the onions rather than slice them, to make a smoother puree. I also chop up the anchovies and olives so every piece will get some of each when the pissaladiere is cut into small squares or triangles.