Onion tart

Onion tart

Pissaladière

By
From
Luke Nguyen's France
Serves
6-8
Photographer
Alan Benson

A great addition to picnic hampers, this French tart is simple to prepare and very tasty. A traditional Provençal recipe, this version features homemade pastry and anchovy paste in place of anchovy fillets.

Ingredients

Quantity Ingredient
2 tablespoons anchovy paste
125ml olive oil
6 large onions, peeled and thinly sliced
2 garlic cloves, peeled but kept whole
1 bouquet garni
100g nicoise olives

For the dough

Quantity Ingredient
125ml milk
30g fresh yeast
60ml olive oil
300g plain flour

Method

  1. Preheat the oven to 190˚C. Brush a 30 cm flan tin with olive oil.
  2. To make the dough, combine the milk, yeast and olive oil in a mixing bowl. Lightly stir together. Add the flour, then gently combine using a fork, to form a rough dough. Using your fingers, spread and flatten the dough evenly around the tart tin.
  3. Spread the anchovy paste evenly over the dough. Cover with a tea towel and rest in a warm place for 30 minutes.
  4. Meanwhile, heat a large frying pan over medium heat. Add the olive oil, onion, garlic, bouquet garni and a generous pinch of sea salt and freshly ground black pepper. Cook, stirring every 5 minutes, for 20 minutes, or until the onion is nicely caramelised. Discard the garlic cloves and bouquet garni, then spoon the onion mixture evenly over the tart base.
  5. Bake for 20–25 minutes, or until the base is golden brown, covering the tart with foil if the onion is browning too much. Remove the tart from the tin and transfer to a wire rack to cool.
  6. Garnish with the olives and slice into 6–8 pieces to serve.
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