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| Pissaladière |
| Onion Tart à la Niçoise
Ingredients 1 recipe pizza dough 6 medium yellow onions, peeled and sliced thin 1 clove garlic, peeled and crushed 1 bay leaf 1/4 cup extra virgin olive oil coarse salt freshly ground black pepper 1 2 ounce can anchovy filets, drained 1 cup brined, pitted rip Italian olives Method Heat oven to 450° Make pastry according to recipe and fit into a 12 inch pizza pan. Sauté onions, garlic and bay leaf in oil in a large, heavy skillet over moderate heat 8 – 10 minutes until onions are golden. Add salt; remove bay leaf, Spread onions evenly over pastry and sprinkle with pepper. Arrange anchovies, spoke fashion, over onions and dot olives here and there. Bake, uncovered, 15 minutes until pastry is browned. Cut into wedges and serve as a light entrée or cut into smaller wedges and serve as an appetizer. |