From the kitchen of One Perfect... I can't tell you how often I've made pissaladiere. It is a favorite of mine and it is one of the dishes I make when I'm on my own for dinner. This is often called a Provencal tart. That's a bit of a misnomer because the pie, which is layered with caramelized onions, anchovies and olives, contains no eggs. While I may not be right about this, I think of pissaladiere as a pizza that gets its name from the anchovies, or pissala, that are stirred into the onions to intensify their flavor. While the recipe I'm featuring tonight comes from Dorie Greenspan, I use Julia Child's recipe more frequently. The recipes are similar, but Julia's uses a pie crust as the pizza base. I suspect Dorie's recipe is more correct in its use of a pizza type dough, but I don't want you to get hung up on what you use as the base. I've used flat bread, and tubed pizza dough to hold the filling and because this pie is more about the filling than it is about the crust, I have never been disappointed . It is simple to make and if you are adventurous and like strongly flavored foods, pissaladiere just might become a favorite of yours. The onions can be made a day before you assemble the pie and once it is baked the pie can sit for several hours before it is served. Do try this. I don't think you'll be disappointed and it fits into Lenten menus. Here is how the pie is made.
