This week I made Pissaladiere, which looks, sounds, smells, and tastes impressive while being one of the cheapest and easiest recipes I've done so far.
This dish is a Nicoise specialty that uses a few key ingredients that this area of France is known for. Onions, anchovies, olives, and olive oil. If you think you don't like anchovies, try this recipe. You can vary the amount you use in the recipe to make it light or heavy handed in flavor. When baked, these salty fishes add a nutty element to the dish that contributes to the depth of its flavor.
Pissaladiere:
Puff pastry or pie dough (just enough for a bottom crust)
4 lbs onions (I used about 7), chopped
2 cloves garlic, minced
12-15 nice olives (I love kalamatas. DON'T use canned black olives!!!)
3- infinite anchovy filets
1 sprig thyme
2 1/2 oz (or a nice dribble) olive oil
pinch of white sugar
salt and pepper to taste
Salt your onions lightly , add sugar, garlic, thyme, and olive oil and cook them until soft, over low heat, until soft and translucent (up to 45 minutes) Don't brown them! You're not making onion soup.
Place your pastry or dough in the pie dish and allow it to sit ~15-20 minutes at room temperature.
Preheat your oven to 390
Bake the dough 10 minutes to dry it out.
Remove from oven and either spread your mashed anchovy paste on the bottom or sparsely scatter a few filets. Add your onions in a very thick layer, it should fill like a pie when you add the filling.
Arrange your olives on top and add the rest of your anchovies (if you please).
Drizzle a tad of olive oil on top and bake for 15 minutes. Remove and allow to rest for a few minutes, but don't let it cool yet.
Serve it nice and hot or at room temperature (I like it piping hot).
The caramalized onions and salt from the olives with the nuttiness of the anchovy were to die for!
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