Name: Onion Anchovy Galette
Cook time: 40 min
Total time: 3 1/4 hr
Yield: Makes 6 servings (light main course) or 12 servings (hors doeuvre)
Ingredients: 1 1/4 cups all-purpose flour; 1 stick cold unsalted butter, cut into 1/2-inch cubes; 1/4 teaspoon salt; 3 to 5 tablespoons ice water; 2 large onions (2 pounds total), sliced; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 5 to 6 anchovy fillets; 1 garlic clove; 2 tablespoons tomato paste; 1/2 teaspoon dried thyme, crumbled

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Onion Anchovy GaletteStephanie Foley

A take on the Provençal tart known as pissaladiére, this galette can be served as an hors d'oeuvre or, with a salad, as a light lunch. It gets fullness of flavor from a tangle of sweet caramelized onions that tops a smear of tomato paste enlivened with garlic and anchovies (left over from Mediterranean Eggplant Relish). A flaky homemade pastry crust ups the richness even more.

Cooks notes:

Dough can be chilled up to 3 days. Onions can be caramelized 1 day ahead and chilled.

Recipe notes

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