Pissaladiere or â€œFrench pizzaâ€ is also known as a Provencal onion tart. There are many variations of dish, depending on the cookâ€™s taste. It can be eaten for lunch or a light snack.
2/3 cup olive oil
4 Spanish onions, thinly sliced
2 cloves garlic, finely chopped
4 teaspoons thyme sprigs
1/2 red chili, seeded and finely chopped
2 cups flour
350g grape tomatoes, halved
160g small black olives, pitted
56g can anchovies in olive oil, drained, halved lengthwise
Sea salt and freshly ground pepper to taste
Heat the oil in a large skillet over medium heat. SautÃ© the onions in olive oil for 3 minutes or until they become soft and translucent. Add 1 1/2 teaspoons salt and stir. Add garlic, chili and thyme. Reduce the heat and cook it for another 20-30 minutes or until all soft.
Combine the flour, 1 teaspoon sea salt, 1/2 cup olive oil and 3/4 cup lukewarm water in a bowl. Mix well until it forms into a dough. Knead on a flat, floured surface for 3-5 minutes or until the flour is no longer sticky. Cover it with plastic wrap and set aside for 45 minutes.
Preheat the oven at 220C.
Roll out the dough on a 24x40cm baking paper. Fold the edges 1-2 cm to make border-like crust. Place the onions on the crust and top it with the cherry tomatoes. Bake it in the oven for 20 minutes or until the edges start to brown. Remove it from the oven and add the anchovies and olives. Bake it for another 10 more minutes or until the bottom of the pastry is golden brown. Season it with freshly ground pepper and sprinkle with thyme sprigs. Serve immediately.
Photo Courtesy Of: Â bhamsandwich