Onion & Olive Tart

Onion & Olive Tart This wonderful onion and olive tart is based on a recipe from Molly O’Neill.  Think if it as an Americanized version of the classic French Pissaladiere – a Nicoise savory tart made with anchovies, onions, olives and herbs.  The classic Pissalidiere is made with a thin pizza crust (though Julia Child made hers with puff pastry) and derives it name from its use of pisalla – a condiment speciality of the coastal area around Nice made from ground anchovies with olive oil, herbs and spices. Today, I’ve made my mother-in-law Irene’s variation of the tart without anchovies. I plan to bring it to my brother-in-laws kick-ass Second Saturday Party, where it will accompany his amazing chicken wings and the best roast beef sandwiches in the world. Anchovies just don’t seem right, and I fear not everyone will like them. But making this tart and learning about its origins has me itching to try my hand at a classic Pisalladiere. Onion & Olive Tart The original recipe by Molly O’Neill has instructions for making the crust by hand, if you prefer that over using the food processor.  Molly also hides the anchovies and olives between two layers of onions. Maybe she’s also worried about her audience…. I just made the variation without anchovies.  Crust 2 cups flour ½ lb unsalted butter, sliced ½ tsp kosher salt 1 egg yolk 3 tbsp ice water Filling 2 tbsps sweet butter 3 lbs yellow onions, thinly sliced Sal...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Quiches & Savory Pies appetizers Make-ahead Onion and olive tart Onion pie Pisalliadiere Source Type: blogs