Pissaladière Niçoise (Onion and Anchovy Tart)

Dough

• 300 g Plain flour
• 1 tsp Fine sea salt
• 7 g Instant yeast
• 2 tbsp Extra virgin olive oil
• 180 ml Water, lukewarm

Topping

• 700 g Yellow onion
• 3 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 6 sprigs Fresh thyme
• ½ tsp Fine sea salt
• 60 g Anchovy fillets
• 80 g Black pitted olives

1. In a mixing bowl, stir together the plain flour, fine sea salt and instant yeast. Add the extra virgin olive oil and lukewarm water, then mix to a shaggy dough and knead for 8 to 10 minutes until smooth and elastic. Cover and leave to rise until doubled in size.
2. Meanwhile, peel and thinly slice the yellow onion. Warm the extra virgin olive oil in a saucepan over 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. Finely slice the garlic, add it for the last 2 minutes, then strip in the fresh thyme leaves and remove the thyme stalks.
3. Heat the oven to 220°C (430°F). Tip the risen dough onto a lightly floured surface and roll it into a rough rectangle about 30 x 40 cm. Transfer to a baking tray and pinch up a slight rim around the edge.
4. Spread the onion mixture evenly over the dough. Arrange the anchovy fillets in a loose lattice over the top, then scatter over the black pitted olives. Bake for 18 to 22 minutes until the crust is golden and the topping is sizzling at the edges.
5. Leave the tart to cool for 10 minutes so it slices cleanly. Serve warm or at room temperature.

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