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Prep time
15 minutes
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Cook time
1 hour 20 minutes
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Serves
6
Author Notes
Based on the Provencale Pissaladière. The tomatoes make it a versatile base for many dishes such as my Tomato, Onion, Olive, and Freekah Pilaf. —Tablecollective
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Ingredients
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16 ounces
jar Tomato Bliss Purple and Dark Red Heirloom Tomatoes
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2 pounds
yellow onion
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3 tablespoons
butter
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4 tablespoons
olive oil
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3 sprigs
thyme
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2 sprigs
rosemary
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1
bay leaf
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2
cloves of garlic, peeled and crushed
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6
anchovy fillets
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6
oil-cured black olives
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1
pre-baked puff pastry base or pizza crust
Directions
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Thinly slice the onions by hand or on a mandoline.
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Melt the butter and oil in a heavy pan. Add the onions, garlic, thyme, rosemary, and bay leaf. Gently sweat the onion mixture on low heat for about an hour, until caramelized.
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Stir roasted tomatoes into the onion mixture.
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Heat oven to 375 degrees.
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Spread the onion/tomato mixture on a prebaked puff pastry base or a prebaked pizza base.
Arrange the anchovy filets in a lattice pattern and bake for 20 minutes.
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Remove from oven and dot with black olives.
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