Pissaladière, Niçoise onion and anchovy tart

Steps

1. 1

   Preheat the oven to 220°C. Stretch the dough onto an oiled baking tray and let it rest while you make the topping.

2. 2

   Thinly slice the onions and cook them gently with the olive oil, thyme, and sugar for about 30 minutes, without letting them brown too much. They should become soft and jammy.

3. 3

   Spread the onions over the dough, leaving a small border around the edge.

4. 4

   Arrange the anchovies in a lattice pattern and scatter over the olives. Finish with black pepper.

5. 5

   Bake for 15 to 18 minutes, until the edges are deeply golden and the base is crisp.

6. 6

   Serve warm or at room temperature as a starter, snack, or aperitif dish.