Classic Pissaladière (Provençal Onion Tart)

Serves 10 – 12

Made using our Perfobake Loose-Based Quiche Tin, view our full Perfobake range here

Ingredients

For the dough

  • 375g strong white flour
  • 1 tsp salt
  • 1 tsp easy-blend dried yeast
  • Freshly ground black pepper
  • 1 tsp dried Herbes de Provence
  • 1 tbsp olive oil
  • 250ml hand-hot water

For the topping

  • 5 tbsp olive oil
  • 5 very large onions, peeled, halved and sliced
  • 1 large clove garlic, peeled and crushed
  • 4 sprigs fresh thyme, stalks discarded
  • Freshly ground black pepper
  • 100g anchovy fillets in olive oil
  • Approx. 16 pitted black olives, halved

Instructions

  1. To make the dough, sift the flour and salt into a bowl then stir in the yeast, pepper and herbs and make a well in the centre. Pour in the oil and add around 250ml hand-hot water, or enough to form a soft but not sticky dough.
  2. Turn the dough out onto a lightly floured surface and knead for 3-5 minutes or until smooth and no longer sticky. Return the dough to the bowl, cover with a clean tea towel or cling film and leave to rise at room temperature for 1 hour or until doubled in size.
  3. Meanwhile, make the topping by heating 5 tbsp olive oil in a large pan. Add the onions, garlic, thyme and plenty of freshly ground black pepper and cook over a medium heat, stirring frequently for 20-25 minutes or until the onions are soft and golden brown ─ they should be squishy’ when pressed with a spoon. Remove from the heat and leave to cool.
  4. Turn the risen dough out onto a floured surface and knead for 1-2 minutes, then roll out to a 40cm circle. You will have to be very forceful with the dough as it will keep springing back once rolled, but if you persevere you will get there!
  5. Line the base and sides of the Perfobake tin with the dough, using your rolling pin to lift it into place and pressing the dough against the sides with your fingers. Cover with a clean tea towel and leave to rest for 10 minutes.
  6. Preheat the oven to 220°C/Gas 7 while the dough rests. Spread the cooled onion topping over the dough base. Drain the anchovies, reserving the oil, then arrange them in a criss-cross pattern on top, studding the centre of each square with an olive half.
  7. Lightly brush the olives with the reserved anchovy oil, then bake on a high oven shelf for 25-30 minutes or until well risen and golden brown. Serve while still hot.