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Recipes

Pissaladière Niçoise

By Mastering the Art of French CookingPhotography by Gail Albert Halaban
Image may contain Food Dessert Cake Plant and Rug

Recipe information

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  1. 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 medium-low 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.

    Step 2

    Position rack in top third of oven; preheat to 400°F. Spread onions in cooled crust. Arrange anchovies over in fan-shaped 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.

    Step 3

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

    Step 4

    Pour a crisp, fruity rosé from France's Bandol region with the tart and the chicken. We like the 2007 Domaine de l'Hermitage Bandol Rosé ($19).

Explore Bon AppétitSavory Pie & TartFrenchEuropeanAnchovyFishSeafoodOliveOnionVegetableEasyWeeknight MealsMainNut-FreeDinner