White Lily Savory Tart "Pissaladiere" Recipe

White Lily Savory Tart "Pissaladiere" Recipe provided by Nancy Silverton

• Yield: Serves 8 to 10
• Nutritional Information per Serving: Serving size: 1 of 10 Calories: 296 Total Fat: 18 g Saturated Fat: 9 g Carbohydrates: 29 g Dietary Fiber: 3 g Sugar: 4 g Protein: 5 g Cholesterol: 38 mg Sodium: 396 mg
• Total Time: 2 hours 51 minutes
• Preparation: 1 hour 20 minutes
• Rest Time: 1 minute
• Cooking Time: 1 hour 30 minutes

Ingredients

For the dough:

• 2 cups White Lily flour
• 1 1/2 teaspoons kosher salt
• 6 ounces (1 1/2 sticks) unsalted butter, chilled and cut into 1-inch cubes
• 4 to 5 tablespoons cold whole milk

For the filling:

• 2 tablespoons extra-virgin olive oil
• 4 large yellow onions, halved through the root and sliced thinly (about 1/8-inch thick)
• Kosher salt
• Freshly ground black pepper
• 2 to 4 tablespoons dry sherry (optional)
• 3 anchovies, packed in salt then rinsed with cold water and chopped into 1/4-inch pieces
• 25 to 30 red or yellow cherry tomatoes, tossed with 1 teaspoon olive oil
• 25 to 30 pitted black olives (such as Saracene, Kalamata, or Nicoise varieties)
• 8 to 10 whole thyme sprigs

Special Equipment

• 12-inch fluted ring with removable bottom, or a 12-inch flan ring
• Baking stone (optional)

Directions

1. Make the dough: Dive into this irresistible pissaladiere with Nancy Silverton's masterful crust. In a food processor with a steel blade or stand mixer with paddle attachment, blend the flour and salt briefly. Add cold butter cubes and pulse or mix on low until it resembles fine crumbs. Gradually pour in cold milk, mixing just until the dough begins to form.
2. Turn dough onto a floured surface. Lightly flour your hands and gently push sections away from you to bring it together. Gather with a metal scraper, knead lightly into a smooth ball, flatten into a disk, wrap in plastic, and chill until firmabout 1 to 2 hours or overnight. This rest promises a flaky, tender base that'll elevate your tart game.
3. Prepare the filling: Unlock deep, caramelized magic in a large pan over low heat: combine olive oil, thinly sliced onions, salt, pepper, and half the sherry if using. Stir occasionally for 45 minutes to 1 hour until richly golden. Add remaining sherry to taste, then cool. These onions are the soul of the dishsweet, savory perfection.
4. Roll chilled dough on a floured surface to 1/8-inch thick. Fit into the tart ring and chill 30 minutes more for crisp edges.
5. Position oven rack low with baking stone (or sheet) on the floor. Preheat to 375F for at least 1 hour to heat throughyour secret for a shatteringly crisp bottom.
6. Spread onions evenly over dough. Loosely cover with foil (avoid touching toppings).
7. Bake 1 1/2 hours total. At 30 minutes remaining, remove foil, scatter olives, anchovies, oiled cherry tomatoes, and thyme sprigs. Finish baking for a stunning, aromatic finish that'll wow every bite. Slice, share, and savor this Provenal-inspired gem!