Pissaladiere (Onion Tart)

By Moira Hodgson

Published March 12, 1983

Total Time
1 hour 30 minutes
Rating
4(14)
Comments
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Featured in: FOOD; STAR ROLES FOR THE OTHERWISE SUPERNUMERARY ONION

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Ingredients

Yield:6 servings

  • 1 half-cooked 9-inch pie shell

  • 5 large onions, finely chopped

  • 1 clove garlic, finely chopped

  • 4 tablespoons butter

  • Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)

  • Coarse salt

  • Freshly ground white pepper

  • Fresh thyme if available

  • 8 canned anchovies

  • 21 pitted black Nice olives

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

35 grams carbs; 25 milligrams cholesterol; 325 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 19 grams fat; 4 grams fiber; 454 milligrams sodium; 5 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a deep pan and soften the onions with the garlic. Add the herb bouquet. Cook very slowly for about an hour but do not allow to brown.

  2. Step 2

    Remove the herb bouquet. Reserve the onion mixture until ready to serve

  3. Step 3

    Preheat oven to 350 degrees. Put the onion mix in a saucepan and heat through. Fill the pie shell and arrange the anchovies and olives on top and bake for 15 to 20 minutes. Sprinkle with fresh thyme and serve hot or cold.

Tip

  • Do not put the onions into the pastry shell overnight or they will make the shell soggy.

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Ratings

4 out of 5
14 user ratings
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Comments

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Eric

Any reason one can't shorten the time for cooking the onions by adding baking soda?

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