Mussel Pissaladière
Pissaladiere, is generally an anchovy onion tart with courgette and kalamata olives. This rendition is made with fresh steamed and shelled mussels, nicoise olives, cherry tomatoes and basil leaves.
Ingredients
1 1⁄4 cups flour
1⁄2 tsp. salt
2 oz. chilled butter, cut into pieces
2 tbsp. olive oil
2 tbsp. water
Topping:
3 tbsp. olive oil
2 1⁄2 lb. onions, thinly sliced
3 garlic cloves, minced
1⁄2 tsp. thyme
Salt and pepper, to taste
1⁄2 pt. cherry tomatoes, halved
2 dozen farmed mussels, steamed and shelled
1⁄2 cup niçoise olives
Slivered fresh basil leaves
Steps
1. For crust: Mix flour and salt in food processor. Add butter and oil and process until mixture forms coarse meal. Add water, a little at a time, until dough starts to hold together.
2. Form dough into a disk; wrap and chill at least 2 hr.
3. For filling: Heat 21⁄2 tbsp. oil in a large, heavy sauté pan over med.-low heat. Add onions, garlic, and thyme. Cook until onions are tender and caramelized, about 45 min. Increase heat, if necessary, to evaporate liquid. Season with salt and pepper; cool.
4. Preheat oven to 425°F. Lightly grease large baking sheet. Roll out dough to 12-in. square and place on sheet. Pinch dough to form a rim around the edges. Spread onion filling evenly on top.
5. Bake pissaladière 30 min., or until golden and crisp.
6. Heat remaining 1⁄2 tbsp. oil in a sauté pan. Add tomatoes and mussels; sauté 1 min. Stir in olives to heat through.
7. Arrange tomatoes, mussels, and olives on top of pissaladière. Garnish with basil.