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Pissaladiere Nicoise Recipe
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Ingredients
- 2 lbs. minced onions
- 4 Tb olive oil
- 1 tsp medium herb bouquet: 4 parsley sprigs ¼thyme, and ½ bay leaf tied in washed cheesecloth
- 2 cloves unpeeled garlic
- tsp ½salt
- 1 pinch of powdered cloves
- tsp ⅛pepper
- An 8-inch partially cooked pastry shell on a baking sheet
- 8 canned anchovy filets
- 16 pitted black olives the dry Mediterranean type
- 1 Tb olive oil
Ingredients
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Instructions
- Cook the onions very slowly in the olive oil with the herb bouquet, garlic, and salt for about 1 hour, or until very tender. Discard herb bouquet and garlic. Stir in cloves and pepper, and taste carefully for seasoning.
- Preheat oven to 400 degrees.
- Spread the onions in the pastry shell. Arrange anchovy filets over it in a fan-shaped design. Place the olives at decorative intervals. Drizzle on the oil. Bake in upper third of the preheated oven for 10 to 15 minutes, or until bubbling hot.
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