Pissaladiere - Texas Style
By Susan Coppedge
This is an onion "pizza" or tart from the Ligurian region of Italy or Provence France. Onions are slowly softened in olive oil, placed on flat bread, topped with olives and anchovies, and baked in a hot oven. Nothing could be more perfect to eat on a sunny day in an outdoor cafe in Nice, France.
However, most Texans do not like and even refuse to eat anchovies so I have made a Texas version with sun dried tomatoes and ciabatta bread.
- 3 sweet white onions
- 2 tablespoons olive oil
- 2 ciabatta rolls sliced in half lengthwise
- 4 teaspoons mayonnaise
- good quality black olives
- sun dried tomatoes (in olive oil, preferred)
- salt and pepper
Thinly slice the onions and sauté in the olive oil over medium low heat for approximately 30 minutes or until very tender but not browned. Sprinkle with salt to help remove the moisture from the onions.
Meanwhile, toast the sliced ciabatta rolls in a hot oven, 375 degrees. Cool and spread with the mayonnaise. Rinse and dry the olives if they were packaged in a brine - if oil, let them drain. Pile the soft cooked onions on top of the mayonnaise. Sprinkle with olives and sun dried tomatoes. Season with salt and pepper.
Return to the oven until hot and bubbly- approximately 5 minutes.