Pissaladière (Onion and Black Olive Tart)
This recipe is from a Rustic French Dinner class Karine Daddah taught in the fall of 2008 at DLM's School of Cooking.
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|3 finely chopped big yellow sweet onions|
|2 finely chopped garlic cloves|
|1 dried bay leaf|
|2-3 stems of fresh thyme|
|1/2 tsp salt|
|1/4 tsp pepper|
|8 anchovy filets|
|1 cup pitted niçoise olives (small black olives)|
|2 cups all-purpose flour|
|1½ tsp salt|
|12 Tbsp cold, unsalted butter, cut into cubes|
|6–7 Tbsp ice water|
In a big frying pan, add the Vera Jane's Extra-Virgin Olive Oil and sauté onion, garlic, bay leaf, thyme, salt, and pepper over medium heat until the onions are caramelized (from 30–45 minutes). Remove the bay leaf and thyme and add the anchovies and olives. Set aside.
For the Dough:
In a large bowl, whisk together flour and salt. With a pastry blender, blend in butter until mixture resembles coarse meal. Add ice water one tablespoon at a time, tossing with a fork to incorporate until mixture begins to come together in dough. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill one hour. Pastry dough may be made a week ahead and chilled.
Preheat the oven to 380°F. Roll the dough lightly with a rolling pin to an approximate 9- by 15-inch rectangle and place it on a baking sheet. Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Brush the edge of the dough with Vera Jane's Extra-Virgin Olive Oil, and bake for 30 minutes or until the crust is crisp. Serve hot on a cutting board.
Makes 6 servings
Per serving: 519 calories; 40g total fat; 17g saturated fat; 64mg cholesterol; 1137mg sodium; 35g total carbohydrates; 7g protein;