Pissaladiere (Onion Tart)

The newest addition to my cookbook collection is My Paris Kitchen, by Chef and cookbook author David Lebovitz. It's an ultimate collection of his recipes and photos that chronicle his life in Paris. An absolute dream for a foodie with Wanderlust! I made this savory onion tart-so delicious! You can pair this with a salad for a light lunch or supper, or cut into squares and pass as an hors d'oeuvre. If you love caramelized onions, this one's for you. I couldn't find anchovy filets, so I settled with whole anchovies which turn out are not as nice looking on the tart. For now it was fine, but I will use the better quality filets when I make this for company.

For the Crust:
3/4 cup tepid water
1 tsp. active dry yeast
2 cups All Purpose Flour
3 Tbsp. olive oil
1 tsp. sea salt

For Topping:
Olive Oil
3 pounds onions, peeled and thinly sliced
a few sprigs of Thyme
4 cloves of garlic, peeled and thinly sliced
1/2 tsp. sea salt
pepper
about 20 Nicoise olives
anchovy filets

1. In the bowl of a stand mixer with dough hook, combine water, yeast, and 1/2 cup of the flour. Let this stand for about 15 minutes until tiny bubbles appear.

2. While waiting, oil a bowl.

3. Stir in remaining flour, salt, and olive oil and mix on medium speed for 5 minutes until the dough is smooth and forms a ball. Place dough in oiled bowl, then turn it so oiled side is up. Place a towel over the bowl and let the dough sit in warm place until it rises, doubling in size, about an hour or so.

4. While you wait for dough to rise, you can get started with the topping. Heat a large skillet over medium-heat, add a few tablespoons of olive oil, then add the onions, thyme, salt, and garlic. Cook for about 30 minutes, stirring only a little, then stir more often as they cook down until they are a deep golden brown. Sprinkle pepper over and remove the sprigs of thyme. Prepare oven to 400 and line a baking sheet with parchment paper.

5. When dough is ready, prepare a clean work surface and lightly flour. Stretch the dough into an oval shape about 12 inches long and let rest for 15 minutes.

6. Transfer the dough to the baking sheet and pull dough until it reaches sides of pan. Spread the onions over the dough, then top with the olives and anchovy filets in a decorative pattern
 if desired. Drizzle with a little olive oil then bake for about 20 minutes. Brush edges with olive oil when you take out of oven.