Pissaladiere
Provencal caramelised onion tart with anchovies and black olives on a thick bread-like base. Cooking the onions on very low heat for a full hour, without rushing, turns them properly sweet and jammy rather than just softened.
Ingredients
Instructions
Make bread dough with flour, yeast, water and olive oil, knead 8 minutes, prove 1 hour.
Slowly cook onions in olive oil with thyme and sugar on very low heat 1 hour until very sweet and jammy.
Add garlic in the last 10 minutes.
Press dough into a greased 30x40cm tray.
Spread caramelised onions evenly over dough.
Lay anchovy fillets in a diagonal grid pattern.
Place olives in the diamonds between anchovies.
Bake at 200C for 25 minutes until edges are golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.