Pissaladière
Pissaladière
Ingredients:
5 tablespoons olive oil, divided
2 pounds onions, very finely chopped (about 5 3/4 cups)
1 medium herb bouquet (4 fresh parsley sprigs, 1/4 teaspoon dried thyme, and 1/2 bay leaf, tied in cheesecloth)
2 unpeeled garlic cloves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of ground cloves
1 partially cooked Pâte Brisée Tart Crust, cooled
8 anchovy fillets
16 oil-cured black olives, pitted
Click HERE for directions!
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