Pissaladière

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James Beard

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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

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