Pissaladière

Ingredients

• 2.25 cups all-purpose flour (plus more for rolling)
• 1 tsp instant yeast
• 1 tsp kosher salt (divided)
• 0.75 cup warm water (about 110°F/43°C)
• 5 tbsp extra-virgin olive oil (divided)
• 3 lb yellow onions (halved and thinly sliced)
• 2 cloves garlic (thinly sliced)
• 8 anchovy fillets (6 finely chopped for the onions; 2 chopped for topping)
• 1 tsp fresh thyme leaves
• 0.75 cup black olives (preferably Niçoise or Kalamata, pitted)
• freshly ground black pepper (to taste)

Steps

1. 1

   In a large bowl, whisk together the flour, yeast, and ½ teaspoon of the salt. Add the warm water and 2 tablespoons of the olive oil, then stir until a shaggy dough forms.

2. 2

   Turn the dough onto a lightly floured work surface and knead for about 5 minutes, until smooth and elastic. Form it into a ball, place it in an oiled bowl, cover, and let rise in a warm, draft-free place until slightly puffy, about 45 minutes.

3. 3

   Meanwhile, heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the sliced onions and the remaining ½ teaspoon salt.

4. 4

   Cook the onions, stirring frequently, until they are fully softened and golden brown but not deeply caramelized, about 60 to 75 minutes. Reduce the heat if necessary; the onions should become jammy slowly rather than scorch.

5. 5

   Add the garlic, chopped anchovies, thyme, and black pepper to the onions. Cook for 2 to 3 minutes, stirring, until the garlic is fragrant and the anchovies begin to dissolve into the mixture. Remove from the heat and cool slightly.

6. 6

   Heat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet with 1 tablespoon of olive oil.

7. 7

   Turn the risen dough onto the prepared baking sheet. Press or roll it into an even rectangle approximately 10 by 14 inches, working gently so it does not tear.

8. 8

   Spread the onion mixture evenly over the dough, leaving a narrow border around the edges. Scatter the olives and the remaining chopped anchovies over the top.

9. 9

   Bake until the crust is crisp and browned at the edges and the topping is hot and lightly browned, about 20 to 25 minutes.

10. 10

    Transfer the tart to a rack and let it cool for at least 15 minutes. Cut into small pieces for an appetizer, or into larger slices to serve with a crisp, vinaigrette-dressed salad.

Notes

The onions should be golden brown, soft, and jammy—not deeply caramelized. Resist increasing the heat, since slow cooking allows the onions to soften fully while developing their proper color. Niçoise olives are traditional; Kalamata olives are a practical substitute.

Nutrition per serving

• appetizer
• light meal
• savory tart
• baked
• French
• Provençal
• vegetarian-optional
• make-ahead-friendly