Food & Cooking Recipes Appetizers Airy Pissaladiere 2.9 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 12 Individual Tarts These savory tarts are a specialty of Nice, in southern France. Traditionally the pissaladiere has a flaky crust, but this crisp crust gives it a lighter taste. Ingredients For Filling ¼ cup extra-virgin olive oil, plus more for drizzling 4 pounds onions, cut into ¼-inch dice 2 teaspoons sugar Coarse salt and freshly ground black pepper All-purpose flour, for dusting 4 Hard Boiled Eggs, peeled and sliced 1/4 inch thick 1 bulb fennel, trimmed, thinly sliced 3 ounces oil-cured black olives, pitted and halved lengthwise 3 ounces Gruyere cheese, grated Fresh rosemary and thyme, for garnish For Dough 1 ¾ cups warm water (110 degrees) 2 tablespoons (2 packages) active dry yeast 3 tablespoons extra-virgin olive oil, plus more for pans 4 ½ cups all-purpose flour, plus more for dusting 2 teaspoons coarse salt Directions In a small bowl, combine warm water and yeast. Let stand 10 minutes until foamy. Brush two baking sheets with olive oil. Place flour and salt in food processor. Add yeast mixture and 3 tablespoons oil; process just until dough comes together. Knead on lightly floured surface for 2 minutes. Divide in half. Shape each half into a log; divide each into 6 equal-size pieces; flatten slightly with palm to form disks. Transfer to baking sheets. Cover with plastic, then with hot, damp cloth. Let stand until doubled in size, about 1 hour. Preheat oven to 400 degrees. Heat pizza stone for 30 minutes, or large baking sheet for 15. In skillet over medium-low heat, heat 2 tablespoons oil. Add onions; cook until they begin to soften, stirring often, about 30 minutes. Add sugar; raise heat slightly. Cook until golden, stirring often, about 60 minutes more. Season with salt and pepper. On lightly floured surface, gently roll or stretch each disk of dough into a 1/4- inch-thick oval. Brush with remaining 2 tablespoons oil; top with onions, eggs, fennel, olives, and Gruyere. Sprinkle with salt and pepper. Transfer to preheated pizza stone. Bake until crust is golden, about 12 minutes. Garnish with herbs; drizzle with oil, if desired. Cut into wedges; serve. Rate it Print