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Pissaladière (Onion and Anchovy Tart)

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Leslie Brenner

I spent the first half of my life being afraid to attempt pastry crust until my friend Danièle Mazet-Delpeuch taught me this one, which she uses for the onion-and-anchovy tart known as pissaladière. The crust, which turns out tender and crisp, is made in no time flat in the food processor -- so easy you'll be stunned (and you'll want to use it for other things). Don't tempted to speed through the slowly caramelized onions: Doing it the right way ensures wonderful flavor.

*To make this a vegetarian dish, omit the anchovies, increase the olives to 3/4 cups and distribute them evenly on top of the tart.

Serves 6 to 8 as an appetizer.

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Pissaladière (Onion and Anchovy Tart)

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