- FOR CRUST:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter - (1/2 stick) chilled, and cut into 1/2" pieces
- 2 tablespoons olive oil
- 2 tablespoons water or more if needed
- FOR FILLING:
- 3 tablespoons olive oil
- 2 1/2 pounds onions thinly sliced
- 3 garlic cloves finely chopped
- 1 small bay leaf
- 1 teaspoon chopped fresh thyme
- 1 tablespoon drained capers
- Salt to taste
- Freshly-ground black pepper to taste
- 20 Niçois olives
- 16 anchovy fillets
Make crust: Mix flour and salt in processor. Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours.
Make filling: Heat oil in heavy large skillet over medium-low heat. Add onions, garlic, bay leaf and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf. (Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling. Let dough soften slightly at room temperature before rolling out.)
Preheat oven to 425 degrees. Lightly oil large baking sheet. Roll out dough on floured surface to 11-inch round. Transfer dough to prepared sheet. Crimp edges of dough to form stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
Bake pissaladière until crust is crisp and golden, about 30 minutes. Transfer to platter and serve.
This recipe yields 6 servings.