Pissaladière Onion Tart

Instructions

1. Step 1

   Combine the lukewarm water and active dry yeast in a mixing bowl. Leave until lightly foamy.

   Timer: 5 min (fixed)

   Ingredients used: 5.0 gr Active Dry Yeast, 240.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Add the flour, 1 tsp (6 gr) salt, and 1 tbsp (15 ml) olive oil. Stir until a rough dough forms, then knead until smooth and elastic.

   Timer: 8 min (fixed)

   Ingredients used: 360.0 gr All-Purpose Flour, 6.0 gr Fine Salt, 15.0 ml Olive Oil

   Cookware: mixing bowl, wooden spoon

3. Step 3

   Cover the bowl and let the dough rise in a warm place until approximately doubled in volume.

   Timer: 60 min (fixed)

   Cookware: kitchen towel, mixing bowl

4. Step 4

   Thinly slice the onions and mince the garlic while the dough rises.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board

5. Step 5

   Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the sliced onions and the remaining ¼ tsp (2 gr) salt, then cook until very soft and golden, stirring regularly.

   Timer: 35 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 30.0 ml Olive Oil, 1000.0 gr Onion

   Cookware: skillet, wooden spoon

6. Step 6

   Stir the garlic, thyme, and black pepper into the onions. Cook briefly, then remove the skillet from the heat and let the topping cool slightly.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Fresh Thyme, 8.0 gr Garlic, 1.0 gr Ground Black Pepper

   Cookware: skillet, wooden spoon

7. Step 7

   Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

8. Step 8

   Roll the risen dough into a thin rectangle that fits the prepared baking sheet, then transfer it to the sheet.

   Timer: 5 min (fixed)

   Cookware: baking sheet, parchment paper, rolling pin

9. Step 9

   Spread the onion mixture evenly over the dough, leaving a narrow border. Arrange the anchovy fillets in a lattice and distribute the olives between them.

   Timer: 5 min (fixed)

   Ingredients used: 80.0 gr Anchovy, 90.0 gr Black Olive

   Cookware: baking sheet

10. Step 10

    Bake at 220°C until the crust is crisp and golden at the edges. Rest briefly before slicing and serving warm or at room temperature.

    Timer: 22 min (fixed)

    Cookware: baking sheet