PISSALADIERE THE EASY WAY ENJOY DAN:

                             EASY PISSALADIERE by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 tablespoon butter

4 Walla Walla sweet onions, thinly sliced

2 teaspoon brown sugar

1/4-EACH teaspoon sea salt, and freshly ground black pepper

2 tablespoon fresh thyme,

2 teaspoons Herbs de Province

2 teaspoon balsamic vinegar

1 sheet good-quality frozen puff pastry such as Dugour (14 Oz) package thawed.

3 ounces anchovy, fillets, soaked in butter milk for 20 minutes, then halved

1 beef steak tomato, thinly sliced

1/4-cup Nicois olives or Kalamata olives

2 teaspoon olive oil

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES AND THEN 425 DEGREES)

1.   Melt the butter in a skillet over medium-heat, when sizzling.

2.   Add onions and sugar and sauté for about 4-5 minutes.

3.   Sprinkle with thyme, salt and pepper.

4.   Stir the mixture and transfer the skillet to the preheated oven.

5.   Bake for 20 minutes, until onion are wilted, and very soft.

6.   Add the vinegar during the last 5 minutes of cooking.

7.   Remove from oven and set aside.

8.   Press the thawed pastry into a rectangle on a 12-X-18-inch baking sheet, building it up a bit around the edges.

9.   Spread the pastry onions confit, leaving 1-inch of dough uncovered around the edges of the pastry.

10.                Lay the tomatoes sliced in rows.

11.                Arrange a lattice of anchovies, and fill spaces with olives.

12.                Bake for 15-20 minutes, until pastry has puffed up, turned golden brown, and crisp.

13.                Remove from the oven and sprinkle with olive oil and Herbs de Province.

14.                Cut in rectangles and serve.

ENJOY DAN:                                     BON-APPETITE!!