Elk Cove Vineyards Pinot Noir (2006)
Willamette Valley Oregon
$24.99, LCB Code 009263
Pacific Northwest wines presented by Tara & Steve. Served with Pissaladiere (Provencal Onion Tart).
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Pissaladiere (Provencal Onion Tart)
(Serves 8, from Sally Schneider's A New Way to Cook)
2T extra-virgin olive oil
2lbs sweet onions (Bermuda, Vidalia, Walla Walla, etc.) thinly sliced (~7 cups)
2 large springs fresh thyme or 1/2t dried thyme (again, I love thyme - no problem doubling that)
1/2t kosher salt
Freshly ground black pepper
1/3c. oil cured (e.g. Nicoise) olives, pitted
1lb pizza dough (homemade or store-bought)
12-16 oil-packed anchovy fillets, drained and halved lengthwise - I'm not a fan, so I omit the fish and double the olives to replace the saltiness.
1) In a large heavy saute pan, combine 1T of the olive oil, the onions, thyme (you can put the whole sprigs in and remove them later, or I prefer to just add the leaves and leave them in), and salt, cover, and cook over low heat, stirring occasionally, until the onions are a pale golden color and meltingly soft, almost a puree, about 1 hour. Uncover and continue to cook, stirring occasionally, until all of the liquid has evaporated (depending on the water content of your onions, which is high for the sweeter varieties, this could take another 45 minutues). Remove the thyme springs, pepper generously, and set aside.
2) Preheat the oven to 375F.
3) On a floured surface, roll and pat the dough into a rough rectangle, approximately 11 by 14". Transfer it to an 11-by-14" baking pan and press it into the pan, making a slight lip at the edges. Prick the dough with a fork. Cover loosely and let rest for 15 minutes.
4) Spread the onions evenly over the dough. Arrange the anchovies (if using) in a criss-cross pattern on the onions. Place the olives decoratively on top.
5) Bake the pissaladiere until the crust is crisp and golden, about 30 minutes. Drizzle with the remaining 1T olive oil. Serve warm or at room temp.
In advance: The onions can be cooked up to 2 days ahead; cover and refridgerate. The dough can be pressed into the pan and frozen, well wrapped, for up to two months. Thaw in the refridgerator for 1 hour before baking.
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