Pissaladiere (Provencal Onion and Anchovy Tart)

[Celerity]

Pissaladière - An old-fashioned Provençal recipe from Sardine (now closed, unfortunately) in North London

https://www.houseandgarden.co.uk/recipe/onion-and-anchovy-tart



Diana Henry: 'I have always made Provençal onion and anchovy tart with puff pastry or a yeasted dough, but I love the one served at Sardine in North London (which specialises in Provençal and old-fashioned French food). This is how they make it there.'



Preparation

Method

Step 1
Heat the olive oil in a large, heavy-bottomed pan with a lid. Add the onions and turn them over in the oil. Cook over a medium heat for about 10 minutes, stirring occasionally, then add the garlic and some salt and pepper and 2tbsp water. Cover with the lid, turn the heat down to low and continue cooking, stirring, until the onions are completely soft. Make sure the mixture is kept moist so the onions don't burn.

Step 2
Remove the lid and continue to cook until the onions are golden and caramelised. This whole process can take over an hour. Stir often and keep an eye on them. If they are refusing to become golden enough (and you are short of time), add 1tsp sugar, whack the heat up and caramelise them this way. The onion mixture shouldn't be too wet by the end. Leave to cool.

Step 3
For the pastry, put the flour, butter and a pinch of salt in a food processor and whizz until the mixture resembles breadcrumbs. Add 2tbsp cold water and whizz again until it comes into a ball. Cover with clingfilm and put in the fridge for an hour. Heat the oven to 200°C/fan oven 180°C/mark 6 and put in a metal baking sheet to warm up.

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[eppur_se_muova]

1. Some background, and a Googlon which yields a variety of recipes for this (or similar) dish:

https://www.democraticunderground.com/?com=view_post&forum=1157&pid=68211