ALSATIAN ONION PIE WITH OLIVES & ANCHOVIES
I don’t do a lot of baking, but sometimes I come across a recipe that inspires me to go outside of my culinary comfort zone. Such was the case when I saw Hubert Keller make this dish on his PBS television show, Secrets of a Chef.
Having made pies and tarts in the past, I came to realize that I’d never baked anything savory using homemade pastry dough and thought it might be a good time to try. While I’ve eaten the pizza-like rendition of the French favorite, pisaladière on a few occasions, I’d never seen a version like this before. Definitely a bit more substantial than it’s flatbread cousin, the salty, pungent flavors of niçoise olive and anchovies are offset by a creamy, custardy filling of caramelized onions and smokey bacon. While it was great served warm for dinner, a slice of this pie would be perfect at room temperature served alongside a lightly dressed, mixed green salad for lunch.
