I first had a Pissaladière Niçoise at the restaurant Le Nid d’Aigle, in the mountains above Nice. I loved it and not just because of the picturesque moment captured in the photo! When I returned (solo) from my escapade I made it for Adrienne and it became one of our favorites. The sweetness of the slow-cooked onions contrasts perfectly with the saltiness of the anchovies, the sharpness of the olives and the pungent scent of thyme. For those of you who are saying eeeewwww to anchovies – they really are a necessary part of the overall taste and without them you just have a lot of sweet onions. I started out using Julia Child’s Pissaladière Niçoise recipe but changed it a bit over the years. I added crumbled bacon for the smoky taste and cherry tomatoes for a bit of acidity. They are optional but who would say no to bacon?!
It makes a great first course or the main for a luncheon with a salad and cheese course. Mangiare!
This delicious savory tart features a light, flaky crust filled with sautéed onions, anchovy fillets, cherry tomatoes and black olives.
Heat the olive oil in a sauté pan that will hold all the onions. Add the onions,
bouquet garni, thyme, garlic and salt. Reduce heat to medium low and cook
for 1 hour, stirring occasionally. Do not let the onions burn. If necessary,
reduce the heat to low. At the end of the time the onions should be
translucent and slightly colored. Discard the bouquet garni and the thyme
sprig. Remove the garlic from its skin and add the pulp to the onions. Briefly
raise the heat to medium high to allow the onions to get a bit caramelized.
Remove from the heat and stir in paprika and pepper. Taste for seasoning
but don’t add too much salt because the anchovies will add saltiness to the
Roll out the pastry to cover an 8” removable bottom tart pan. Prick the
bottom of the pastry with a fork at regular intervals. Line the pastry with
buttered parchment paper or foil and fill it with dried beans or pastry
weights. Bake on the center rack for 8-9 minutes or just until the pastry is
set. Remove the parchment/foil and prick the bottom of the pastry again
to prevent it from rising. Return to the oven for 2-3 minutes. Remove it
when the pastry begins to color and pulls away from the sides of the pan.
Spread the onion mixture in the pastry shell. Lay the anchovy filets over the
onions and then scatter the olives and tomatoes between them. Sprinkle
with the crumbled bacon and drizzle with olive oil. Bake in the upper third
of the oven for 10 to 15 minutes or until the edges of the onions are slightly
DO AHEAD Can be made 2 hours ahead. Rewarm in 350°F oven about 10 minutes before serving.
*Bouquet Garni can be made with 4 sprigs of parsley, 1/4 teaspoon dried thyme and 1/2 bay leaf tied in cheesecloth
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