French Onion Tart Pissaladiere
- 1/3 cup olive oil
- 8 cups sliced onions (about 2 1/2 lb)
- 1/4 tsp. salt
- pinch pepper
- 2 tins (each 1.75 oz./50 g) anchovies, drained
- 1 tomato (optional)
- 16 black olives
- 2 tsp. each chopped fresh rosemary and thyme (or 3/4 tsp. dried)
- 2 cups all purpose flour
- 1 pkg. quick rising (instant) yeast
- 1 tbsp. olive oil
- 1 tsp. granulated sugar
- 1 tsp. salt
- 1/2 cup water
- 1/3 cup cold water
- TOPPING: In large heavy saucepan or deep skillet, heat 1/4 cup of the olive oil over medium-low heat; cook onions, uncovered and stirring often, for 20 to 25 minutes or until tender but not browned.
- Sprinkle with salt and pepper; let cool completely.
- Cover anchovies with cold water and let stand for 10 minutes, drain and halve each lengthwise.
- Peel tomato (if using) and chop coarsely.
- Halve olives and discard pits.
- DOUGH: In food processor, combine flour, yeast, oil, sugar and salt; process for 30 seconds.
- Heat water until hot, 125 to 130 degrees F. With motor running, gradually pour in hot water through feed tube; add just enough cold water to make dough form into ball.
- Process for 1 minute.
- Transfer dough to lightly floured surface and cover with plastic wrap; let rest for 10 minutes.
- Roll out into rectangle about 1/8 inch thick; ease into lightly greased 15 X 10-inch jelly roll pan.
- Trim excess dough and flute edges.
- Spread onion mixture over top.
- Sprinkle with rosemary and thyme.
- Arrange anchovies in lattice pattern over onions.
- Place olives between anchovies.
- Scatter tomato (if using) over top.
- Drizzle remaining olive oil over top.
- Bake on lower shelf in 425 degrees F. oven for 25 to 30 minutes or until crust is crisp and light golden underneath.
- serve hot or at room temperature.
- Makes 4 to 6 servings.
- Source: Canadian Living Magazine
olive oil, onions, salt, pepper, tins, tomato, black olives, rosemary, flour, quick rising, olive oil, sugar, salt, water, cold water
Taken from www.foodgeeks.com/recipes/20310 (may not work)