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Pissaladière Tartlets

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 12 servings (serving size: 2 tartlets)
Present this classic French onion, anchovy, and olive pie in miniature form. Make the tart shells and the filling a day ahead, and store separately in airtight containers--the shells at room temperature, and the filling in the refrigerator. Assemble at the party or dinner. Use trimmed crusts to make fresh breadcrumbs: Place in a food processor and process to form coarse crumbs. Freeze in a zip-top plastic bag for up to 6 months.


  • 1 tablespoon olive oil
  • 10 cup thinly vertically sliced onion (about 4 medium)
  • 1/4 teaspoon salt
  • 3 canned anchovy fillets, chopped
  • 1/4 cup balsamic vinegar
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup niçoise olives, pitted and chopped
  • 24 (1/2-ounce) slices very thin white bread (such as Pepperidge Farm)
  • Cooking spray
  • 1/4 teaspoon fresh thyme leaves

Nutrition Information

  • calories 122
  • caloriesfromfat 30 %
  • fat 4 g
  • satfat 0.4 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 2.9 g
  • carbohydrate 18.3 g
  • fiber 1.8 g
  • cholesterol 1 mg
  • iron 0.8 mg
  • sodium 281 mg
  • calcium 39 mg

How to Make It

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes. Stir in salt and anchovies; sauté 10 minutes. Stir in vinegar and chopped thyme. Reduce the heat to medium-low; cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives. Cool to room temperature.

  2. Preheat oven to 375°.

  3. Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of bread with cooking spray. Place 1 slice into each of 24 miniature muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake at 375° for 10 minutes or until dry and golden. Carefully remove the bread cups from pan; cool on a wire rack. Spoon 1 heaping tablespoon onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.