Many of the most traditional recipes from the South of France are quite simple and made with inexpensive, easy to find ingredients. At a time when food was homegrown or locally cultivated, the best ingredients were those that were already to hand.
This French onion tart is no exception. This is not the creamy, buttery onion tart from the East of France Alsace area. This tart is known as a “pissaladière” and is all about onions caramelised in olive oil, their flavour heightened by a few marinated anchovy fillets and some Mediterranean black olives.
This French onion tart is a firm favourite here. Easy and quick to prepare, it makes a great snack or appetiser and is the perfect compliment to a glass of rosé wine as an apéritif before dinner.
Ingredients & How To Make
To make this onion tart for four to six people, you will need a pastry or dough base. I generally use a pizza dough, but this recipe goes equally well with a flaky or short crust pastry. The important thing is to remember and be generous with the olive oil.
Peel and slice finely 1.5 kg (or 3 lbs) of white onions. This is the longest and most tedious step of this dish (if you have the secret for slicing lots of onions without having tears streaming down your face, then I’d like to hear it!),
Drop the sliced onions into a large pan with several generous slugs of olive oil, and cook gently until they have caramelised. While they are cooking, you can add a few anchovy filets, which will quickly melt into the onions.
While the onions are cooking, prepare the pastry or dough base. I roll mine out and lay it onto a sheet of wax paper with a little olive oil, simply because it is so much easier to remove the finished tart from the baking dish to serve.
Spread the onions evenly over the base, and add a few anchovy filets and delicious olives. A drop more olive oil on the top, and it all goes in to the oven.
Cook for about 25 minutes and serve warm.
The easiest and most delicious French onion tart you could find. You can thank me later.