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Recipe

PISSALADIERE

serves: 4 to 6

The base of niçoise, the provençale tart topped with caramelized onions, anchovies, and olives, can be a pastry shell, a flat round of pizza dough, or also puff pastry. Here, focaccia is the base

Ingredients

  • Make a

    Focaccia dough

    as a base for the pissaladière

    For assembly
    2 tablespoon extra-virgin olive oil
    6 cups sliced onions (about 4 medium onions)
    pinch of salt
    2 garlic cloves
    4 anchovies
    1 tablespoon capers
    ½ cup coarsely chopped pitted kalamata or niçoise olives
    1 cup diced tomatoes

Preparation

  • Make the Focaccia dough.
    Meanwhile, assemble the pissaladière:
    In a large saucepan add the onions and and cover with water. Boil the onions for 10 minutes. Drain well
    In a large sauté pan, heat 1 tablespoon olive oil over high heat. When it begins to shimmer, add the onions and a pinch of salt. Immediately reduce the heat to medium-low and cook, stirring every few minutes, until the onions are lightly golden, about 15 minutes.
    Meanwhile, in a food processor, mince the garlic and anchovies together. Add 2 tablespoons oil and blend until smooth. Add the capers and pulse to coarsely chop. Set aside.

    Spread the anchovy puree over the surface of the dough. Scatter the olives, caramelized onions, and then the tomatoes on top
    Set a rack in the middle of the oven and preheat it to 425°F.
    Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pissaladière from the oven and transfer it to a cutting board. Let it cool for 10 minutes before cutting it into squares.
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