Pissaladière: Monegasque onion and anchovy bread-dough tart

Method

1. 1

   Kneading the dough

   Mix the flour with the salt and yeast, then add the lukewarm water, milk and oil. Knead until you have a smooth, elastic dough.

   10 min
2. 2

   Proving the dough

   Cover the dough and leave it in a warm place for two hours, until it has doubled in size.

   120 min
3. 3

   Caramelising the onions

   Slowly fry the onions in olive oil over a low heat until soft and golden brown.

   30 min
4. 4

   Cooking the onions with tomato

   Stir the tomato purée, sugar and garlic into the onions, then simmer gently over a low heat until the mixture is thick.

   15 min
5. 5

   Resting the dough

   Let the risen dough rest for a short while so that it is easier to roll out.

   20 min
6. 6

   Shaping and decorating

   Roll out the dough into a baking tray, spread the onion topping over it, then decorate with olives, anchovies and oregano.

   15 min
7. 7

   Baking

   Bake in a preheated oven at 200°C for about thirty minutes, until the edges are golden brown.

   30 min