Pissaladière (French Onion Tart)

Pissaladière is a simple tart and is sometimes referred to as a white pizza. It originates in the South of France and people buy it to eat on the street. The name is derived from the Provencal word pissala or pissalat which describes a richly-flavored paste made from the salting and fermentation of tiny anchovy-like fish caught off the coast of Nice. Serve in very thin wedges, much smaller than pizza slices, because it’s a snack food rather than a meal.

For the Dough:
1/2 teaspoon granulated sugar
1 package active dry yeast
1 cup lukewarm water
3 1/4 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil

Topping:
1/4 cup extra-virgin olive oil
6 onions, peeled and thinly sliced
1 tablespoon sugar
Salt and freshly ground black pepper
1 tablespoon Herbes de Provence (or a mix of dried thyme, basil, rosemary and oregano)
6 – 8 kalamata olives (or your favorite), torn up
6 anchovy filets, packed in oil

For the dough, dissolve yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is`not sticky. Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface.

For the topping, heat oil in a large frying pan over medium heat. Add onions, sugar, salt and pepper. Cook for 10 minutes then start to stir around. The onions are to stay white and not browned.  Cover and cook over medium low heat 15-20 minutes until you achieve a marmalade-like consistency.

Preheat oven 180c (350f). Roll dough out on counter with small amount of flour. Place dough on a baking tray and top with the onion mixture, thyme, torn olives and anchovies. Bake 30 minutes or until crust is cooked.

The Culinary Chase’s Note: Enjoy this served hot or at room temperature and you can also use puff pastry.