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Onion and anchovy tart recipe



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Ingredients


Pissaladiere

Provencal onion and anchovy tart

serves 6

6 tablespoons of olive oil

2kg of onions thinly sliced

12 canned anchovies, drained

50g of black olives stoned and halved

freshly ground pepper

For the dough

25g of fresh yeast

4 tablespoons of lukewarm water

375g of plain flour

pinch of salt

50g of butter diced

2 eggs beaten



To make the dough

Dissolve the yeast in the warm water and set aside.

In a large mixing bowl sieve the flour and rub in the butter. Make a well in the middle mix in the eggs and yeast liquid.

Drawing the flour from the side of the bowl to make soft dough.

Turn out on to a floured surface and knead well until smooth and elastic.

Leave it to rise in a warm place for about 30 to 45 mins.

Meanwhile heat 4 tablespoons of oil in a pan and cook the onions

Gently for 30 mins, until soft and golden stirring occasionally. Knead the dough again for a few mins.

Roll out to a circle and place on a 10 inch oven proof plate.

Spread the onions over the top make a lattice pattern with anchovies.

Decorate with the olives and sprinkle with pepper and the remaining oil.

Leave for 15 mins then bake in a preheated oven at 230c or 450f gas 8 for 30 mins.


Onion and Anchovy tart


onion and anchovy French recipe


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