Ingredients
Method
Julia Child's "Pissaladiere Nicoise" in her Vol. 1 Mastering the Art of French Cooking. NO cream, no eggs, no butter. Just onions, anchovies, olives and olive oil. And bliss.
Just made it over the weekend, on a similar pastry crust (though used slightly less flour that the recipe called for here: 1 1/4 cups of flour to 1 stick of butter, a pinch of salt, and around 3 Tablespoons of ice water, done in the processor)
The filling is then about 2 lbs of minced onions that have been cooked slowly, for about an hour, in about 4 T olive oil, and an herb bouquet of a little parsley, thyme, bay leaf (or you could use Provencal herbs). The onions melt to pale gold rather than take on deep color.
Pat these into the tart (8" pan) that has been pre-baked for about 12 minutes. Then top with about 8 oil-cured anchovies arranged in a spoke pattern, and about 16 pitted oil-cured dry black olives. Dribble about a tablespoon of olive oil over the top.
Bake in the upper third of the oven, at 400 degrees, for about 20 minutes until bubbling. It's fantastic.
But for any tart that doesn't require baking in a pie or quiche or tart pan.....just put the pastry dough on the baking sheet and roll.