French Onion Tart Pissaladiere

Instructions

TOPPING:

In large heavy saucepan or deep skillet, heat 1/4 cup of the olive oil over medium-low heat; cook onions, uncovered and stirring often, for 20 to 25 minutes or until tender but not browned. Sprinkle with salt and pepper; let cool completely.

Cover anchovies with cold water and let stand for 10 minutes, drain and halve each lengthwise. Peel tomato (if using) and chop coarsely. Halve olives and discard pits.

DOUGH:

In food processor, combine flour, yeast, oil, sugar and salt; process for 30 seconds. Heat water until hot, 125 to 130 degrees F. With motor running, gradually pour in hot water through feed tube; add just enough cold water to make dough form into ball. Process for 1 minute. Transfer dough to lightly floured surface and cover with plastic wrap; let rest for 10 minutes.

Roll out into rectangle about 1/8 inch thick; ease into lightly greased 15 X 10-inch jelly roll pan. Trim excess dough and flute edges. Spread onion mixture over top. Sprinkle with rosemary and thyme. Arrange anchovies in lattice pattern over onions. Place olives between anchovies. Scatter tomato (if using) over top. Drizzle remaining olive oil over top. Bake on lower shelf in 425 degrees F. oven for 25 to 30 minutes or until crust is crisp and light golden underneath. serve hot or at room temperature. Makes 4 to 6 servings.

Source: Canadian Living Magazine

Author's Comments

Instead of tomato sauce spread over a crust this French tart uses a generous quantity of sweet sauteed onions, which complements the salty taste of anchovies and olives.

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