Pissaladiere or onion tart (shulman)

Yield: 6 Servings

Measure Ingredient
½ \N Recipe pizza crust; see recipe
2 tablespoons Olive oil
2 pounds White or yellow onions; finely chopped
\N \N Salt; to taste
3 larges Garlic cloves; minced
½ \N Bay leaf
1 teaspoon Fresh thyme leaves; (1 to 2)
\N \N Freshly ground pepper; to taste
1 tablespoon Drained capers; rinsed and pureed in a mortar and pestle
12 \N Anchovy fillets; soaked in water or milk for 15-minutes

Make the pizza dough and prepare the onions while it rises. Heat the oil in a large, heavy-bottomed, nonstick skillet over medium-low heat and add the onions and a little salt. When the onions begin to sizzle, give them a stir and add the garlic, bay leaf, thyme and pepper. Turn down the heat to low, cover and cook slowly for 45 minutes to an hour, stirring often. The onions should melt down almost to a puree. If they begin to stick, add water a few tablespoons at a time. Stir in the capers, taste, and adjust seasonings.

Preheat the oven to 475 degrees. Roll out the dough about - to -inch thick and line an oiled 14-inch round or rectangular pizza pan or baking sheet.

Pinch a generous lip around the edge. Spread the onions over the dough in an even layer.

Cut the anchovy fillets in half and distribute them over the dough, making an "X" with every two pieces. If you are not using anchovies, reserve a quarter of the dough; after topping with the onions, roll out the remaining dough and cut into strips. Make a lattice decoration on top of the dough.

Bake for 15-20 minutes, until the edge are brown and the onions are beginning to brown. Remove from the heat. Serve hot or cold.

Advance preparation: The filling can be made a day ahead of time and held in the refrigerator. The dough can be frozen, either before or after rolling it out. If you have rolled it out, top with the onions before thawing and put directly into the preheated oven.

Nutrition information per serving: 315 calories, 7 grams fat, 703 milligrams sodium, 10 grams protein, 53 grams carbohydrate, 4 milligrams cholesterol.

>From "Provencal Light," by Martha Rose Shulman (Bantam, 1994).

>Recipes from "An evening in Provence," February 18, 1998, By ANN BURGER, Post and Courier Food Editor, 1998-Feb-18

Notes: Pissaladiere is a Provencal onion tart. Its name comes from the word "pissalat" or "pissala," a paste made of anchovies and olive oil seasoned with cloves, thyme and a bay leaf. If you don't like the anchovies that decorate the tart, you can reserve some dough to garnish the crust.

>Edited by Pat Hanneman (Kitpath) 98mar Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998

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