Pissaldiere - Or Caramilsed Onion Tart From Provence

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 quantity basic pizza dough or 1 puff pastry
• 1 kg onion
• 6 large garlic cloves
• 100 ml olive oil
• water
• salt
• caster sugar
• 15 salted anchovy fillets, rinsed
• 15 black olives, stoned

Recipe

• 1 preheat oven to 180 degrees centigrade or 350 degrees fahrenheit.
• 2 peel and slice onions and garlic.
• 3 put onion and garlic in shallow frying pan with a tight fitting lid with the olive oil, a teaspoon of each salt and sugar and 100ml water.
• 4 cover the pan and gook gently for about 10 minutes without colouring until the onions are completely soft.
• 5 remove lid, increase heat and stand over onions stirring frequently until the onions are a dark colour and the liquid has all but gone.
• 6 roll out the dough or pastry to fit a flat baking sheet remembering to shape a small edge around the perimeter. if using puff pastry prick well all over so that it bakes flat.
• 7 spread caramalised onions evenly all over and decorate with the anchovies in a criss-cross lattice pattern. fill the resulting diamond shaped spaces with olive halves.
• 8 bake for 20 minutes or until the base is crisp and the top dark gold.