Pissaladière Niçoise

By BobD

Ingredients

• 5 tablespoons olive oil, divided
• 2 pounds onions, very finely chopped (about 5 3/4 cups)
• 1 medium herb bouquet (4 fresh parsley sprigs, 1/4 teaspoon dried thyme, and 1/2 bay leaf, tied in cheesecloth)
• 2 unpeeled garlic cloves
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of ground cloves
• 1 partially cooked Pâte Brisée Tart Crust , cooled
• 8 anchovy fillets
• 16 oil-cured black olives, pitted

Details

Servings 6

Preparation

Step 1

Heat 4 tablespoons olive oil in heavy large skillet over medium heat. Add onions, herb bouquet, garlic cloves, and 1/2 teaspoon salt. Sauté 30 minutes. Reduce heat to mediumlow and continue cooking until onions are very tender and golden brown, stirring often, about 30 minutes longer. Remove from heat. Discard herb bouquet and garlic. Stir in 1/8 teaspoon pepper and cloves. Adjust seasoning. Cool slightly.

Position rack in top third of oven; preheat to 400°F. Spread onions in cooled crust. Arrange anchovies over in fanshaped design. Scatter olives over. Drizzle with remaining 1 tablespoon oil. Bake until pissaladière is heated through, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Rewarm in 350°F oven about 10 minutes before serving.

Gently run small knife around sides of pastry to loosen; carefully remove pan sides. Transfer pissaladière to platter.