Mussel Pissaladiere, Vegetables

1. For crust: Mix flour and salt in food processor. Add butter and oil and process until mixture forms coarse meal. Add water, a little at a time, until dough starts to hold together.

2. Form dough into a disk; wrap and chill at least 2 hr.

3. For filling: Heat 21⁄2 tbsp. oil in a large, heavy sauté pan over med.-low heat. Add onions, garlic, and thyme. Cook until onions are tender and caramel­ized, about 45 min. Increase heat, if necessary, to evaporate liquid. Season with salt and pepper; cool.

4. Preheat oven to 425°F. Lightly grease large baking sheet. Roll out dough to 12-in. square and place on sheet. Pinch dough to form a rim around the edges. Spread onion filling evenly on top.

5. Bake pissaladière 30 min., or until golden and crisp.

6. Heat remaining 1⁄2 tbsp. oil in a sauté pan. Add tomatoes and mussels; sauté 1 min. Stir in olives to heat through.

7. Arrange tomatoes, mussels, and olives on top of pissaladière. Garnish with basil.