Pissaladière Niçoise

Name: Pissaladière Niçoise
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

By Mastering the Art of French CookingPhotography by Gail Albert Halaban

June 8, 2009

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Recipe notes