Pissaladière (Warm Olive and Caramelized Onion Tart)
Ingredients
- 1 cup all-purpose flour, frozen for 1 hour
- ½ cup cake flour, frozen for 1 hour
- Kosher salt
- 12 tablespoons butter, cut into ½-inch cubes, frozen for 20 minutes
- Ice water
- 3 tablespoons extra virgin olive oil
- 5 medium yellow onions, thinly sliced, about 2 pounds
- 3 cloves garlic, minced
- 1 teaspoon fresh chopped thyme
- ½ teaspoon fresh chopped rosemary
- ½ cup puréed tomatoes, fresh or canned
- 2 cans anchovy fillets, boned, halved lengthwise and soaked in cold water for 10 minutes, patted dry
- ½ cup cured black olives, pitted and halved
Method
- On a work surface, combine the frozen all-purpose flour, cake flour and ½ teaspoon salt. Add the cold butter and using a metal pastry scraper, chop and cut the butter so that half is in ¼-inch pieces and the other half is smaller. Pile into a mound and make a well. Add ice water until the mixture looks like large crumbs and almost holds together.
- Turn out the dough onto a lightly floured board and press together as best you can to form a rough rectangle. Large chunks of butter will show. Work quickly and do not knead. Roll out the dough into a ½-inch thick rectangle. Fold the narrow ends toward the center to meet in the center. Fold in half again so that there are four layers. This is your first turn. Turn the dough a quarter turn and roll again to form a rectangle ½ inch thick. Repeat the folding process. This is the second turn. Repeat the rolling and turning one additional time. Finally, fold the dough into thirds as you would a business letter, wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
- Meanwhile, warm the oil in a large skillet over medium-low heat. Add the onions, garlic, thyme, rosemary and salt and cook over low heat, stirring occasionally, until the onions are soft and beginning to turn light golden, about 30 minutes. Add the tomatoes and continue to cook until the onions are golden and the mixture is almost dry, another 30 minutes. Taste and season with salt. Set aside to cool to room temperature.
- Preheat the oven to 400°F.
- On a floured surface, roll the dough to a 13 by 9-inch rectangle, ¼ inch thick. Place the dough on a baking sheet and crimp the edges. Spread the onion mixture over the dough to within ½ inch of the edge. Arrange the anchovy fillets in a diagonal pattern over the onions and dot with the olive halves. Bake until the crust is golden and crisp, 30 to 40 minutes.
Pissaladière is a classic Provencal tart that I always enjoy when I’m in the south of France. Many versions build on a yeasted dough, but I learned this rough-puff dough from Jacques when he visited Chez Panisse many years ago during my time cooking there. I love the crisp, pastry base that contrasts the delicate onion topping. All the components, pastry and topping, can be made ahead and refrigerated, making assembly quick, easy and absolutely delicious.