Tomato, Olive, and Anchovy Tart (Pissaladière) - dummies

Tomato, Olive, and Anchovy Tart (Pissaladière)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

True to their Mediterranean roots, the French of Provence shy away from using heat-sensitive fresh dairy products in their cooking, relying more on olive oil, vegetables, and cured fish, as in this fabulous pissaladière.

[Credit: ©]
Credit: ©

Preparation time: 15 minutes, plus 3-1⁄2 hours for pastry preparation, including 3 hours chilling time

Cooking time: 40 minutes

Yield: 6 to 8 servings

Savory Tart Dough

4 tablespoons olive oil, plus additional for drizzling

2 pounds onions, thinly sliced

2 cloves garlic, thinly sliced

1⁄2 teaspoon dried thyme

Salt and pepper to taste

3 medium tomatoes, thinly sliced

8 anchovy fillets

16 oil-cured black olives

  1. Prepare the Savory Tart Dough and bake blind.

  2. As the pastry bakes, prepare the pissaladière filling. Heat the olive oil in a large skillet over medium heat.

    Add the onions and garlic and cook until soft and golden brown, about 20 minutes. Add the thyme and season with salt and pepper.

  3. Spread the onion mixture on the bottom of the prebaked pastry shell.

    Layer the tomatoes on top of the onions. Season with salt and pepper. Place the anchovy fillets on top of the tomatoes as if you’re dividing the tart into wedges or in a grid a shown in the image. Scatter the olives on top and lightly drizzle all over with olive oil. Place on a rack in the upper third of the oven.

  4. Bake at 400 degrees F for 15 minutes, or until the filling is set. Remove from the oven and let cool for at least 15 minutes before serving.