Pissaladière Niçoise

Pissaladière Niçoise
Photo by Gail Albert Halaban


  • 8 anchovy fillets
  • 1 partially cooked Pâte Brisée Tart Crust, cooled
  • 5 tablespoons olive oil
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 pounds onions
  • 16 oil-cured black olives
  • + 3 more ingredients
    • 1 medium herb bouquet
    • Pinch of ground cloves
    • 2 cloves garlic

Heat 4 tablespoons olive oil in heavy large skillet over medium heat. Add onions, herb bouquet, garlic cloves, and 1/2 teaspoon salt. Sauté 30 minutes. Reduce heat to mediumlow and continue cooking until onions are very tender and golden brown, stirring often, about 30 minutes longer. Remove from...

View full recipe at Epicurious


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