Pissaladière

Pissaladière

Serves 4 to 6
This pizza-like onion tart is quintessential Provençal cuisine of southern France. The secret is to cook the onions very slowly; you want to soften them without browning. Serve warm or room temperature; it is a savory starter or a light lunch paired with a green salad.
Ingredients: 
  • 1/4 cup extra-virgin olive oil, plus more for baking sheet
  • 1 1/2 pound white onions, thinly sliced
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 pound frozen pizza dough, thawed
  • Anchovies
  • Niçoise olives
  • Feta or goat cheese (optional)
  • Ground black pepper, to taste
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Method: 
Heat oil in a heavy-bottomed large saucepan over medium heat; add onions. Stir and cook onions until they begin to soften, about 5 to 10 minutes (do not brown onions). Lower heat to low, cover and cook onions until reduced to a soft, creamy mixture, about 40 to 50 minutes. Stir frequently to make sure onions are not browning. Add thyme and rosemary and mix well. Remove from heat and set aside.

Roll out dough to a 18x6-inch rectangle. Place on a non-stick or well-oiled baking sheet (you may also use a pizza stone if you have one). Make a raised edge around the rectangle to hold in the onion mixture. Spread cooled onion mixture in center. Decorate top of tart by making X's with anchovies. Add olives and sprinkle with feta cheese, if desired. Season with pepper. Let stand for 15 minutes. Preheat the oven to 375°F. Bake tart until golden and cooked through, about 20 to 25 minutes. Serve warm or at room temperature.
Nutritional Info: 
Per Serving: 290 calories (140 from fat), 15g total fat, 2g saturated fat, 10mg cholesterol, 260mg sodium, 33g carbohydrates, (3 g dietary fiber, 7g sugar), 7g protein.

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