French onion tart (pissaladière) - A touch of Provence at home!

Ingredients

For the dough:

• 300 g flour
• 10 g yeast
• 5 tablespoons olive oil
• 185 ml water
• 1 teaspoon salt
• 1 tsp sugar

For the coating:

• 1 kg onions, finely chopped
• 100 ml olive oil (or anchovy oil)
• 100 ml white wine
• 50 g black olives
• 100 g anchovy fillets
• Salt, pepper, lemon juice, piment d'Espelette

Preparation:

1. Prepare the dough: Mix the flour, yeast, sugar and salt in a bowl. Add the water and olive oil and knead into a smooth dough. Cover and leave to rise for 1 hour until doubled in volume.
2. Braise the onions: Cut the onions into thin strips and sauté in olive oil over a medium heat until golden brown. Deglaze with white wine, season with salt, pepper, lemon juice and allspice d'Espelette. Simmer slowly until the onions are soft and caramelized.
3. Prepare the anchovies: Marinate the anchovy fillets in a little olive oil or lemon juice to intensify the flavor.
4. Shape & top the tart: Roll out the pastry thinly and place in a tart tin. Spread evenly with the onion mixture. Arrange the anchovy fillets in a grid pattern and garnish with olives.
5. Bake: Bake the tart in a preheated oven at 200 °C (top/bottom heat) for approx. 30-35 minutes until golden brown.
6. Serve: Serve warm or cold. Goes well with a glass of white wine or a light rosé. Ideal as a snack, starter or for a picnic!

Why you'll love this recipe:

• Crispy yeast dough with olive oil
• Sweet and spicy onion mixture with depth
• Mediterranean taste with anchovies & olives
• Perfect for preparing & reheating

To the YouTube channel: For more Mediterranean classics, home cooking & traditional baking ideas: https://www.youtube.com/@hausmannkocht