Pissaladiere
Pissaladiere might be just the side dish you are searching for. This pescatarian recipe serves 6. One portion of this dish contains approximately 8g of protein, 22g of fat, and a total of 387 calories. Head to the store and pick up niçois olives, water, capers, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Mix flour and salt in processor.
Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours.
Heat oil in heavy large skillet over medium-low heat.
Add onions, garlic, bay leaf and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and saut until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf. (Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling.
Let dough soften slightly at room temperature before rolling out.)
Preheat oven to 425F. Lightly oil large baking sheet.
Roll out dough on floured surface to 11-inch round.
Transfer dough to prepared sheet. Crimp edges of dough to form stand-up border.
Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
Bake pissaladire until crust is crisp and golden, about 30 minutes.
Transfer to platter and serve.