Pissaladière Recipe | James Beard Foundation

Ingredients

• 1 cup plus 2 teaspoons extra virgin olive oil, divided
• 6 Spanish onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons sherry vinegar
• 2 teaspoons chopped thyme
• 1 sheet frozen puff pastry, thawed
• 18 white Spanish anchovy filets, rolled
• 12 niçoise olives, pitted and quartered
• 1 ounce Humboldt Fog, or another mild goat cheese of your preference, crumbled
• 1 tablespoon sliced basil