Copyright Thomas Saaristo  All Rights Reserved
French onion tart a la Nicoise. An elegant and civilized brunch or lunch dish, or savory
hors doeuvres for your next soiree

1 recipe Pizza dough
6 medium yellow onions, peeled and sliced thin
1 clove garlic, peeled and crushed
1 bay leaf
1/4 cup extra virgin olive oil
1 teaspoon House salt, then to taste
Black peppercorns in a pepper mill
2 ounces canned anchovy fiets, drained
1 cup pitted Nicoise olives

Heat oven to 450 degrees Fahrenheit

Fit pizza dough into a 12 inch pizza pan and set aside

Saute onions, garlic and bay leaf in oil in a large, heavy skillet over moderate heat 8 to
10 minutes until onions are golden. Season with salt; remove bay leaf

Spread onions evenly over pastry and season with freshly ground black pepper

Arrange anchovies, spoke fashion, over onions; dot olives here and there

Bake, uncovered, 15 minutes until pastry is browned

Cut Pissaldiere into wedges and serve as a light entree or cut into smaller wedges and
serve as an appetizer