Pissaladière (Niçoise Onion Tart with Anchovies and Olives)

Dough

• 250 g Plain flour
• 7 g Instant yeast
• 5 g Caster sugar
• 4 g Fine sea salt
• 45 ml Olive oil
• 140 ml Water, lukewarm

Onion topping

• 5 medium Yellow onion
• 30 ml Olive oil
• 2 g Fine sea salt
• ½ tsp Black pepper

Finish

• 12 pieces Anchovy fillets
• 80 g Black pitted olives

1. Make the dough: mix the flour, instant yeast, caster sugar and fine sea salt in a bowl. Stir in the olive oil and lukewarm water, then knead for 6 to 8 minutes until smooth and elastic. Cover and leave to rise for about 60 minutes, until doubled in size.
2. Meanwhile, make the onion base: peel and thinly slice the onions. Warm the olive oil in a frying pan over a low heat, add the onions and fine sea salt, and cook gently for 35 to 45 minutes, stirring often, until very soft and sweet but not browned. Stir in the black pepper, then cool for 5 minutes.
3. Heat the oven to 220°C (430°F). Tip the dough onto a lightly floured surface and roll into a rough rectangle about 30 x 40 cm. Transfer to a baking tray and press out to an even thickness, making a slight lip at the edges.
4. Spread the onions evenly over the dough, right to the edges. Bake for 15 to 18 minutes, until the base is crisp and the edges are deep golden. Remove from the oven and leave for 2 minutes so the topping settles.
5. Lay the anchovy fillets over the tart in a loose criss-cross pattern and scatter over the black olives. Return to the oven for 3 to 5 minutes, just to warm the anchovies and olives. Slice and serve warm or at room temperature.

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