Pissaladiere - Onion Tart

Pissaladiere originates from Liguria, the Italian Riviera.  You can find this in the south of France as well.  It is made with onions that are caramelized with balsamic vinegar, anchovy fillets, and black olives.  It is quick and easy to make as an appetizer  or paired with a salad for lunch.  

I have given you two recipes for the tart base, yeast dough, and a puff pastry dough.   I make it with puff pastry.  Puff pastry is something I always have in my freezer.  At a moment's notice, I can take it out and thaw it on my counter or overnight in my refrigerator if I plan ahead.  This tart hits all the marks; sweet, salty, briny, crispy.  Make it on one big sheet of dough or cut out rounds for individual servings.  This and a glass of wine!

Yeast Dough:
1-½ teaspoons of active dry yeast
2/3-cup warm water
3 tablespoons olive oil
2 cups all purpose flour
1-½ teaspoons of salt

Combine water, yeast and olive oil in the bowl of an electric mixer fitted with a dough hook. Add flour and then salt and mix on medium-low speed until smooth, approximately 8-10 minutes.  When the dough is ready, turn it out onto a board and knead it by hand a few times.  Put dough in an oiled bowl and cover and allow to rest at room temperature for 30-45 minutes.
 
Lightly oil an 11x17 inch rimmed backing sheet. Roll the dough with a rolling pin into an 11x 16-inch rectangle.  Transfer the dough to the oiled baking sheet and cover with a cloth and let rest for 30 more minutes.
 
Preheat oven to 450 degrees.
Spread cooked onions evenly over the dough, top with anchovies and olives and bake until edges are golden brown, 20 to 25 minutes.
 
Serve warm or at room temperature.

Puff Pastry: preheat oven to 425 degrees
Thaw pastry dough per package instructions.  Place the thawed dough on a baking sheet.  Spread cooked onions over the top leaving about a one-inch boarder all around edges. Arrange olives and anchovy filets on top of the onions and bake for 15 to 25 minutes.  The pastry should be puffed up and golden brown when done.
 
Serve warm or at room temperature.
 
Onion topping
¼ cup good olive oil
2 tablespoons butter
2 pounds of yellow onions, halved and sliced 
¼ teaspoon black pepper
¼ teaspoon salt
2 teaspoons sugar
1-tablespoon fresh thyme leaves
2 teaspoons balsamic vinegar
2 garlic cloves, minced
12 to 18 anchovy fillets
15 to 20 black olives, oil cured if possible
 
Heat olive oil and butter in a large sauté pan and cook the onions, sugar, salt, pepper and thyme over medium/low heat until onions are sweet and golden. Add balsamic vinegar and garlic and continue to cook until onions are browned.