Smittenkitchen has one based on a Gourmet recipe: http://smittenkitchen.com/blog/2008/1...

Thanks chowser! The recipe you linked looks great- I think this solves my dilemma

This is a bit off topic but since you mentioned it, chowser- last weekend I made a bourbon pumpkin cheesecake that calls for a top layer of sour cream/sugar mix. The problem is that I misread the recipe and froze the pumpkin cheesecake portion (for Thanksgiving), without the sour cream mix. I didn't realize that the sour cream mix had to be baked for 10 minutes. What does baking do to the sour cream part? And now what do I do now that the pumpkin part is fully cooked and frozen? I can't very well add the sour cream mix to the top and bake, since the bottom part will be mostly frozen. Can I add the sour cream mix and NOT bake it? Sorry to threadjack but I HAVE TO KNOW so I can avoid an embarrassing T-day flop.

Newbie here- hi!

I had only ever read about pissaladiere- never tried it, so I have no basis for comparison. My expectations were high because what could be better than bread, onions, anchovies, and olives, right? I used an Ina Garten recipe that called for the following ingredients:

1/4 cup good olive oil
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
1 1/4 cups warm
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted

Nothing went wrong. The dough was excellent, but other than that? MEH. It tasted like bread and caramelized onions, which isn't the worst thing in the world, but nothing special either. Did I miss something? Can anyone weigh in with suggestions or share your experience with this dish- whether homemade or otherwise?