This onion tart is based on the French Pissaladière tart from Nice that is made with pizza dough. It’s delicious for dinner with a crispy green salad. You can put more or less of the onion mixture on depending on your taste. The Niçoise like a lot of onion, I like it both ways…btw if you press on pizza dough below it will take you straight through to the dough recipe.
500g approx of red onions, thinly sliced
4 tablespoons of olive oil
rosemary a sprig or two
1 tin of anchovy fillets halved lengthways
a handful black olives, stoned
pepper to taste
a bit more olive oil for sprinkling on the top before baking
After you have made the dough and left it to prove. Cook the onions in the olive oil for about twenty minutes or until they are meltingly soft.
Preheat the oven to 200c/390f and flour a large or two small baking sheets. Roll out the dough as thin as possible and place in the baking sheet or sheets. Press it into the shape of the tin. Spread the onions evenly over the dough then distribute the olives, anchovies and rosemary over the top. Let the dough rise for another ten minutes and season with pepper, sprinkle with a bit more olive oil and bake for about ten to fifteen minutes till starting to go golden.
Serve hot from the oven ( can be chopped into bite size pieces for snacks too)