Pissaladière (French onion tart)

1.
If you’re making your dough, you’ll want to do that first! Sift the flour into a bowl and mix in the yeast and salt. Stir in the olive oil and water, then knead into a dough. Lightly oil a bowl and leave the dough to rest for an hour.

2.
Melt the butter with the olive oil in a pan. Add the onions and 1 tbsp thyme and stir. Cover and cook over low heat for 45 minutes, stirring occasionally to make sure the onions don’t brown. Once softened, add salt & pepper then leave to cool.

3.
Heat the oven to 200˚c. Brush oil onto a baking tray. Roll out the dough into a 25cm x 35cm rectangle and place on the tray.

4.
Spread the onion mixture onto the dough, leaving a 1cm gap around the edge. Place the anchovies on top into a criss-cross pattern, then pop an olive into the middle of each diamond.

5.
Bake for 18-20 minutes! Sprinkle the remaining thyme over the top, cut into squares and serve hot or cold.