Cassis Bistro’s Pissaladière

Yield: 4


1 tsp duck fat

6 large yellow onions, sliced

12 white anchovies (white anchovies are milder in flavour than the darker, saltier black anchovies, but you can easily use black at a pinch)

1 sheet puff pastry

12 Niçoise olives


  1. Note: Cassis prepare the onions at least a day in advance to allow the rich, caramelized taste to really come through.
  2. Melt duck fat in a heavy-based pot or Dutch oven over medium heat. Add onions and cook slowly, stirring every few minutes with a wooden spoon, working and scraping the bottom of the pot.
  3. When onions are soft and beginning to colour (about 30 minutes), turn the heat up a little and continue scraping the bottom of the pot as it cooks. Cook until onions turn a rich, dark amber colour. You’ll know the onions are done when a clear fat begins to separate from the onions. Pour off fat and cool onions (these will keep up to five days in the refrigerator).
  4. Cut the sheet of pastry into four, and line buttered tart shells. Fill tarts with onion mixture, and cook for 25 minutes at 375º F.
  5. Remove tarts from oven. Add three anchovies per tart, and place back in oven for another 10-15 minutes or until the tarts are cooked (look underneath to check).
  6. Rip olives in half, and add six halves to each tart. Serve with arugula salad.

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