Onion Tart (Pissaladière)This is a rustic French bread featuring the Provençal touch of olive oil and anchovies and cured olives of the Mediterranean. 1 (16 ounce) loaf frozen bread dough
3 tablespoons olive oil or vegetable oil
3 large onions, thinly sliced
1 tablespoon snipped fresh basil or thyme
1/8 teaspoon white pepper
2 (2 ounce) cans anchovy fillets, drained
10 oil-cured Greek olives, cut into halves and pitted Thaw bread dough as directed on package. Heat oil in 10-inch skillet until hot. Stir in onions; reduce heat. Cover and cook, stirring occasionally, until onions are very tender, about 25 minutes. Stir in basil and white pepper. Shape dough into flattened rectangle on lightly floured surface. Roll dough with floured rolling pin into a 14 x 11-inch rectangle. Place on lightly greased cookie sheet; let rest 15 minutes. Spoon onion mixture evenly over dough to within 1 inch of edge. Arrange anchovies in lattice pattern on onions. Top with olives. Let tart rest 15 minutes. Preheat oven to 425 degrees F. Bake until crust is brown, 15 to 20 minutes. Makes 8 to 10 servings.
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