French cuisine · Dough, Pasta & Rice

Pissaladière

Provençal onion tart with anchovies and olives.

Ingredients · for 6 servings

• 400 g yeast dough
• 1 kg onions
• Anchovy fillets
• Black olives
• Thyme

Instructions

1. Cut the onions into thin half-rings and slowly braise in olive oil at gentle heat for 35–40 min until golden and sweet; season with thyme and salt.
2. Roll the yeast dough out onto a tray and spread densely with the onions.
3. Lay the anchovy fillets as a lattice and place the black olives into the gaps.
4. Bake at 200 °C for about 25 min until the rim is golden brown.
5. Serve warm or cold – good on both days.