Pissaladière

A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.

Caramelised onions (1 Tart)

6 Onions (medium/sliced)
Olive oil
Maldon salt

1. Add the sliced onions to a pan over a medium heat. Cover with a lid and allow to steam for around 5-10 minutes.

2. Add some salt and remove the lid to allow the water to evaporate.

3. Cook slowly until you have dark caramelised onions (you want the onions to stick slight, scraping this from the bottom of the pan is what allows it to colour nicely).

Pissaladière dough

280g Plain flour
150ml Water (warm)
20ml Olive oil
1tbsp Honey
7g Yeast (dried)
1tsp Salt

1. Combine the water, yeast, honey and olive oil in the bowl of an electric mixer with a dough hook. Add 210g of the flour, then the salt, and mix on medium-low speed. While mixing, add 70g more flour, or just enough to make a soft dough.

2. Mix the dough on medium-low speed for about 10 minutes, until smooth.

3. When the dough is ready, turn it out onto a floured board and knead it by hand for a minute.

4. Place the dough in an oiled bowl, cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.

To assemble

15 Anchovies (good quality)
Niçoise olives
Thyme (picked)
Olive oil (to finish)
Black pepper (cracked)

1. Once baked, assemble everything on top of your baked onion/bread.

2. Serve warm with a side salad.