Pissaldière

Directions

Caramelize the Onions

1. Peel the onions and slice them thinly. 
2. Heat the olive oil in a large sauté pan over medium heat for a minute and add the onions. Cook them down, stirring often, until softened and translucent, about 20 minutes. 
3. Add the garlic and herbes de Provence and cook for another 20 minutes, adding white wine in splashes occasionally to loosen the caramelized bits at the bottom of the pan, until the onions are a rich golden brown. 
4. Transfer the onions to a dish to cool completely before using, or chill until ready to assemble the tart.
5. If you don’t have herbes de Provence, add one teaspoon (five mL) dried thyme, one teaspoon (five mL) dried oregano and two bay leaves to the onions (remove the bay leaves before baking the tart).
6. Instead of using anchovy fillets, you can stir one tablespoon (15 mL) of anchovy paste into the caramelized onions right before taking them off the heat.
7. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

Puff Pastry 

1. Roll out the puff pastry on a lightly floured surface to a 10-inch (30 cm) square. 
2. Place the puff pastry on the tray and dock it with a fork.

Toppings 

1. Spread the cooled caramelized onions over the pastry almost right to the edges. 
2. Arrange the anchovy fillets over the onions in a crisscross pattern, or as you wish, leaving space in between them. 
3. Dot the tart with the olives.

Bake and Serve 

1. Bake the pissaladière for about 30 minutes, until the pastry is an even, rich golden brown when lifted from the tray. 
2. Cool for at least 20 minutes before slicing into little squares to serve. Serve warm or at room temperature. TIP: After serving, the pissaladière will keep, well wrapped, in the fridge for up to 3 days. To rewarm it, place it on a baking tray and heat it for about 10 minutes in a 350°F (180°C) oven. Enjoy!