Pissaladière (French onion tart)
WE MADE THIS!
Some people make this tart with puff pastry – that would cut your prep time by a lot. We made a bread dough that didn’t feel that dissimilar to a pizza dough, so you could try that from a shop too to save time.
This is one of our favourite dishes on this website!
This was a great recipe to follow. We love anchovies so went a little heavier on top.
TIME: 1HR 30Mins / Can make day before
If you’re making your dough, you’ll want to do that first! Sift the flour into a bowl and mix in the yeast and salt. Stir in the olive oil and water, then knead into a dough. Lightly oil a bowl and leave the dough to rest for an hour.
Melt the butter with the olive oil in a pan. Add the onions and 1 tbsp thyme and stir. Cover and cook over low heat for 45 minutes, stirring occasionally to make sure the onions don’t brown. Once softened, add salt & pepper then leave to cool.
Heat the oven to 200˚c. Brush oil onto a baking tray. Roll out the dough into a 25cm x 35cm rectangle and place on the tray.
Spread the onion mixture onto the dough, leaving a 1cm gap around the edge. Place the anchovies on top into a criss-cross pattern, then pop an olive into the middle of each diamond.
Bake for 18-20 minutes! Sprinkle the remaining thyme over the top, cut into squares and serve hot or cold.
This recipe uses ready-made puff pastry and adds tomatoes on top for sweetness.