What about the Pissaladiere
To decorate the pissaladière a few anchovy fillets and small black olives.
Ingredients for 6:
A bread dough (300g) or Puff Pastry
1 kg of sweet onions (white)
2 c.café of pissalat (paste salted sardines and anchovies)
6 anchovy fillets with salt
6 small black olives
Peel and shop the onions. In a Pan, sauté the onions in olive oil. Add herbs and a glass of water, then cover to let it ste wan hour over very low heat until onions are soft but not browned.
Remove from heat, remove the herbs and stir in onion confit pissalat.
Pissalat to replace, reduce some mashed anchovies after being rinsed withwater.
Spread batter into a greased pie dish. Spread the onions in a thick layer over the dough and return the edges of the pastry over the onions. Garnish with anchovies and black olives.
Bake in a moderate oven 190 to 200 degrees, about 30 minutes until the pastry is blonde and onions top lightly browned.
Serve warm .