Corina’s pissaladiere with herb salad

puff pastry or tart dough

4 yellow onions, sliced thin and elegantly along their grain

sprig of rosemary

unsalted butter

cassis

thyme

2 anchovy filets - cleaned and sliced thin on a diagonal

about 5 or 6 pitted Nicoise olives - sliced

fresh thyme sprig

1 egg yolk mixed with a few drops of water

sauté onions in butter, add a sprig of rosemary, and lightly salt. Cook over medium heat until onions are nicely caramelized. Add a dash of cassis and cook off. Turn off heat and allow to cool slightly.

preheat oven to 425 degrees

Roll out puff pastry (or tart dough) into desired shape (square, rectangle, or circle) puncture in places with a sharp knife. Put on a sheet pan covered with parchment paper. Spread cooked onions with a light hand over puff pastry, leaving a small rim.  Scatter fresh thyme leaves, sliced anchovy filets, and olive slices over the top. Paint rim with egg yolk.

Bake in oven for 5 minutes, check and turn the pan in oven. Cook til bottom of crust is light brown.  

let cool slightly, cut and serve with fresh-picked herbs tossed with flor de sal, lemon, and olive oil

note: you can buy frozen puff pastry in most grocery stores; alternatively, you can make a very simple tart dough (pate brisee)