🧅 Pissaladière

6 servings · prep 25 min · cook 1 h 15

Ingredients

• 1 bread or pizza dough
• 1.5 kg onions, sliced
• 3 tbsp olive oil
• 12 anchovy fillets
• 20 black olives
• 2 sprigs thyme, 1 bay leaf
• Salt, pepper

Method

1. Sweat the onions in olive oil with the thyme and bay, covered, over very low heat.
2. Allow 45 min: they should turn into a pale, melting compote without colouring much.
3. Remove the herbs and salt sparingly — the anchovies and olives are salty already.
4. Roll the dough onto a tray and spread the onions right to the edges.
5. Lay the anchovies in a lattice and put an olive in each diamond.
6. Bake 25 to 30 min at 200 °C. Eat warm, never piping hot.

Adapted from Matins & tartes salées

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