The classic pissaladière (onion tart) is a provençal dish made with onions, olives, and anchovies. I left out the anchovies for my version. Not because I don't like them, but because other people may not. I prepared these two tartes to share on Saturday and I wasn't sure if our guests would appreciate anchovies.
I made my standard pâte brisée (pie crust) and blind baked it in two tarte pans. While I was doing that, Ken cut up one kilogram (about two pounds) of onions which we then put on low heat to cook, covered, with some olive oil, about a half cup of white wine, and a couple of bay leaves. After about an hour the onions were soft and succulent. I added salt, pepper, and a little nutmeg, removed the lid, and turned the heat up a bit to evaporate the excess liquid.
I spread the cooked onions in the tarte shells, pushed black olives into them, and baked them for about twenty minutes in a hot oven. We ate them cooled along side some other finger foods. Very tasty!