Pissaladière (à ma façon)
makes one 9” tart
what you need:
2 tablespoons olive oil
20 ounces sweet onions (i.e., Vidalia), sliced ¼” width
1 fresh sprig of thyme, stripped
2 pinches kosher salt
⅓ cup Muscat, Sauterine or Verjus
14 olives noires de Nice (or black oil-cured olives with the pits removed and olives halved)
12 anchovy fillets packed in oil (optional to rinse)
1 sheet puff pastry, defrosted Read the rest of this entry »
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