Pissaladiere (Onion Tart)

Prep	Cook	Total	Servings
30 Min	1 Hr 30 Min	2 Hrs	6

Ingredients

For the dough

• 1¼ cups bread flour or all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet active dry yeast (you can use rapid-rise)
• ⅓ cup warm water
• 2 tablespoons olive oil
• 1 large egg at room temperature

For the onion topping

• 2 tablespoons olive oil
• 6 medium onions, halved and thinly sliced
• 1 thyme sprig
• 1 bay leaf
• About 12 good-quality anchovies, packed in oil
• Sea salt and freshly ground pepper
• About 12 Nicoise olives, pitted or not

Directions

To make the Dough

• Whisk the flour, salt, and sugar together in a large bowl.
• Stir the yeast into the warm water and, when its dissolved, whisk in the olive oil and egg (make sure the egg is not cold). Using your hand, a sturdy rubber spatula, or a wooden spoon, make a little well in the center of the flour, then pour in the yeast mixture and mix until you have a rough dough, a matter of minutes.
• Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until it is smooth. Rinse out the bowl, rub it lightly with oil and turn the dough around in it until it glistens with oil. Cover the bowl, set it aside in a warm place, and let the dough rise for at least an hour, or until it has doubled in size.

While the dough is rising, make the onion topping

• Pour the olive oil into a large skillet (nonstick is nice here) and warm it over low heat. Toss in the onions, thyme, and bay leaf, stiffing to coat everything with oil, then cook, stirring often, until the onions are translucent, soft, and golden, about 45 minutes, maybe more -- this isn't a job you should rush.
• While the onions are cooking, chop 6 of the anchovies. When the onions are cooked, pull the pan from the heat, stir in the copped anchovies, which will dissolve into the onions, an season lightly with sea salt and generously with pepper. Set aside until needed. (You can keep the onions covered at rom temperature for a few hours or refrigerate them for up to 1 day).
• Center a rack in the oven and preheat the oven to 425° F. Line a large baking sheet with a silicone baking mat or parchment paper.
• Press down on the dough to deflate it, turn it out onto a lightly floured work surface, cover it with a kitchen towel, and let it rest for 5 to 10 minutes.
• Roll the dough out on a floured surface until it is about 10 x 14 inches. The exact size of the rectangle isn't really important -- what you're going for is thinness. Transfer the dough to the baking sheet and top it with the onion mixture, leaving a scant inch of dough around the edges bare.
• Bake the pissaladiere for about 20 minutes, or until the dough is golden. Pull the pan from the oven, decorate the top with the olives and the remaining anchovies, and bake the pissaladiere for 5 minutes more, just to warm the new additions. Serve hot, warm or at room temperature.

Notes

• You can substitute puff pasty for the dough.
• The onions can be made up to 1 day ahead and refrigerated, as can the dough, just punch it down and cover it well. When you are ready to use the dough, bring it to room temperature. Once made, the pissaladiere can be kept at room temperature for a few hours.

Original Recipe From Around my French Table by Dorie Greenspan