This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen is a French classic. Pissaladière – or onion tart in English – is a thin-crusted pizza-like tart topped with caramelized onions, anchovies and olives that’s typically enjoyed in the South of France.
I’ve made a version of this before for French Fridays with Dorie and, because anchovies are one of my least favourite foods ever, I switched them out and used oven-roasted tomatoes. This time I didn’t use anchovies either because I knew I would be eating most of this on my own (sorry Neil, I know you would have enjoyed anchovies on the couple of pieces you ate!).
You’ll also notice the absence of olives (sorry, David, *I’m* the person not following your recipes properly!). In fact, there are olives there in the form of a fabulous tapenade that we happened to have in the fridge, spread really thinly underneath the onions.
The dough for this came together very easily – I have to laugh now that I am writing this. A few years ago, this would have been a whole day’s project, so scared of the dough I was… In fact, these days, when I am making someone else’s recipes for the blog, I don’t think too much about it beyond actually shopping for the ingredients (well, mostly!). I don’t have time for things to NOT work these days so I just approach everything with the mindset that it will (kind of like my boys’ cooking club, actually – when you only have an hour to work with, there’s no choice – things just need to work, mostly!). Anyway, long story short, this dough worked really well (I halved the recipe) which made me very happy!
I used more onion than the recipe called for because I figure when you are caramelising onions you may as well go big, right? I loved this amount on my tart, it was really lush! So, while not a typical pissaladière, this was a spectacular weekend lunch served with a fresh green salad.
Get the recipe for David Lebovitz’s onion tart here or on p 69 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.