Pissaladiere, a Joy of Summer
If I'm having a friend or two over for a glass of wine in the garden I'll often make a pissaladiere, a simple Provençal onion tart, earlier in the day then serve it, room temperature, alongside some nuts and olives. Simple, super tasty, and adaptable, it doesn't really require a recipe.
Here's how I make my version:
Start with caramelized onions! These are great to have in the fridge all year long for all sorts of recipes. Slice onions thin, sautée in olive oil, low and slow, until they're caramelized. (You can sautée in butter, too, and add a bit of sugar if you like, some balsamic, or even minced garlic.)
Pizza dough. I buy mine at Trader Joe's or Erewhon but feel free to make your own! Stretch it out into a rectangle on a buttered or oiled cookie sheet.
Top with a thin layer of onions. Sprinkle with fresh or dried thyme.
Then come the anchovies. I slice the tinned filets from Ortiz lengthwise to make them thinner (and the tart less salty). Create a diamond pattern over the onions with the strips of fish. (Some people, for some reason, don't eat anchovies. For them, I'll swap out the fish with thin slices of red pepper.)
Dot the centers of the diamonds with tiny Nicoise olives.
Bake until the dough is cooked and the edges are browned.
Cut into squares and serve warm or at room temperature. So easy!
My friends and I enjoyed it, bug-free, thanks to the Shoo for Good wraps over our shoulders!