We were in the grocery store the other day and saw what is called a Pissaladiere Nicoise. We almost bought it but Maurice decided that he would make it himself. It is a sort of onion tart without cheese, or any tomato sauce so not really a pizza either. I bought a quiche crust, ready made, but really should have gotten some pizza dough so that it came out thicker but, really, it was very good. I am not a fan of anchovies so I just took it off of my portion after it was cooked. I think, had I been the chef, I would have carmelized the onions and added thyme and maybe herbs de Provence but Maurice is very pure when it comes to cooking and likes things simple. I think this would make a great appetizer.

Pissaladiere Nicoise

Peel and cut 4 to 5 onions into small quarters.

In a small pan heat 2 tablespoons olive oil and fry the onions. They shouldn’t get coloured during the cooking. They should be melted and white at the end of the cooking time.
Wash anchovies(the ones in a can), prepare the fillets, dip them into water.
Put olive oil on top of the dough. It probably would be a good idea to cook it a short while first so it doesn’t get soggy although we didn’t. Roll the endings around in order to make a cavity at the center.
Place on a cookie or pizza pan sprinkled with flour.
Heat the oven (250°)
Sprinkle an inch of sugar on the onions, mix them and cover the dough with the mixture.(In some recipes, a fish called Pissal is added which is where the name of this dish comes from. Too much fish for me.)
Drain the anchovies, put them on the onions, decorate them with nicoise olives.

Put the “pissaladiere” in the hot oven, cook it for 30 minutes. Serve hot.

Sideroads of Europe