The smell of caramelized onions is quite possibly the fastest way to lure me to the kitchen.  My first encounter with authentic pissaladiére, a glorified onion flatbread, was in Monaco at a small shop near the royal palace.  I was completely famished after a lengthy palace tour and the first shop I entered smelled like warm, yeasty dough and sautéed onions.  I ordered two squares of the sweet onion tart only to find a saltier, briny depth of flavor from the anchovies and Niçoise olives.   It is exactly what you would expect from a Franco-Italian ocean-town’s interpretation of pizza.   Thus began my relationship with Pissaladiére, which continued at Feast & Fétes Catering by Daniel, all the way to Miel et Lavande. Enjoy!

Difficulty:

Prep Time: 25 minutes (plus resting time)

Cook Time: 35 minutes

Makes one sheet pan

Ingredients:

1 recipe Bread Dough (without garnishes)

4 Tbsp. Extra Virgin Olive Oil

3 lbs.  Onion, sliced thin

2 med. Garlic cloves, germ removed and sliced thin

2 sprigs each, Thyme and Rosemary

1 Tbsp. Non-Pareil Capers, rinsed and finely chopped

½ cup Niçoise Olives, chopped

20 Anchovies, sliced in half lengthwise

2 Tbsp. Chopped Parsley

Sea Salt & White Pepper or Esplette

Technique:

•Heat a large, heavy bottomed pan on medium-high heat.  Add 2T EVO, sliced onions, garlic, herbs, salt and pepper.

oOnions should be golden brown; if a few pieces get burned, remove them, as they give the tart a bitter taste.

•Preheat the oven to 475˚F.

•While the onions are cooking, roll out the bread dough to the size of your baking sheet.  Should be approximately ¼” thick.

•Line the sheet with foil, brush with EVO and add dough.  Use a fork to prick every 1-2” to prevent air pockets.  Brush 1” border with EVO.

•Once the onions are soft and golden, remove herbs and add finely chopped capers.  Season to taste.

•Spread onions over the dough in an even layer, leaving a 1” border. 

•Sprinkle olives over the top, using a flat spatula to press them into the onions. 

•Add anchovies in equidistant diagonal lines, creating a cross-hatch pattern.

oCan be made up to a day in advance;  Cook 5 minutes less and refrigerate in foil, unportioned.  Reheat directly on the oven rack for a crispy dough, cut and serve.