Ingredients
- 1 half-cooked 9-inch pie shell
- 5 large onions
- finely chopped
- 1 clove garlic
- finely chopped
- 4 tablespoons butter
- Herb bouquet (parsley
- bay leaf and thyme tied in a cheesecloth)
- Coarse salt
- Freshly ground white pepper
- Fresh thyme if available
- 8 canned anchovies
- 21 pitted black Nice olives
Instructions
- Melt the butter in a deep pan and soften the onions with the garlic.
- Add the herb bouquet.
- Cook very slowly for about an hour but do not allow to brown.
- Remove the herb bouquet.
- Reserve the onion mixture until ready to serve
- Preheat oven to 350 degrees.
- Put the onion mix in a saucepan and heat through.
- Fill the pie shell and arrange the anchovies and olives on top and bake for 15 to 20 minutes.
- Sprinkle with fresh thyme and serve hot or cold.
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