Pissaladière

French Provençal pissaladière is a flatbread-like savory tart featuring a thin crust topped generously with onions that are slow-cooked until jammy and sweet, plus briny black olives and umami-rich anchovies. Diminutive Niçoise olives are the traditional choice for pissaladière, but easier-to-source Kalamatas are equally good. Customarily, whole anchovy fillets are arranged decoratively on the onions before baking, but for better flavor integration, we prefer to stir a small portion directly into the onions, then scatter additional chopped anchovies evenly on top. Cut into smallish pieces, pissladière is a great hors d’oeuvre or appetizer, or slice it larger and serve with a vinaigrette-dressed salad as a light meal.