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Pissaladiere (Onion-Cheese Tart)

8 servings

FILLING

• 2 tablespoons olive oil
• 2 pounds yellow onions, finely chopped
• 1 bay leaf
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 anchovy fillets, minced

CRUST

• 1/4 teaspoon rapid-rise yeast
• 1/4 cup warm water
• 1 tablespoon olive oil, plus additional oil for brushing crust
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup all-purpose flour

TOPPING

• 1/2 cup grated parmesan cheese
• 16 black olives, pitted and sliced

In a large skillet, combine all of the ingredients for the filling except the anchovy fillets. Heat skillet to medium for 1 minute, continually stirring. Reduce heat to low and cover. Cook for 1 hour, stirring occasionally. Add anchovies and cook another 10 minutes, covered.

For crust, combine yeast, warm water and oil in a bowl. Dissolve yeast and mix in remaining crust ingredients. Knead rapidly for 10 minutes. Place in an oiled bowl in a warm area. Cover with a damp towel and let rise for 30 minutes. Roll out dough and place in a large tart pan. Cover and let stand for 20 minutes. Brush crust with oil. Bake in a 375-degree oven for 7 minutes. Remove from oven. Immediately spread filling over crust. Sprinkle with cheese. Bake 40 minutes. Arrange olives over top and serve.

Pissaladiere, often referred to as “French pizza,” is served as an appetizer, lunch entree or snack. The French commonly eat it at room temperature.

Pissaladiere contrasts the sweet flavor of caramelized onions with the salty taste of anchovies – a food that people seem either to love or to hate.

Anchovy lovers may opt to arrange additional anchovies over the top of the tart. Those who despise anchovies may omit them and add a few capers instead. If you dislike both anchovies and capers, just forget making this dish.

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