One small French-style onion bread tart with anchovies and green olives, an explicit green-olive adaptation of pissaladiere without cheese or tomato sauce.
160 gOnion
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1 gGarlic
12 gAnchovies
10 gOlives
2.5 tbspWater
0.5 cupFlour
0.6 gYeast
0.15 gDried Thyme
1.5 tspOlive oil
1 gSalt
To tasteBlack Pepper
Stir all the yeast into the lukewarm water and stand for 5 minutes. Mix with all the flour, measured salt and 2 ml oil. Knead on a clean unfloured surface for 8-10 minutes until smooth. Cover in a small bowl and rise for 90 minutes until visibly expanded. Reserve the remaining 5 ml oil for the onions.
During the rise, put all the sliced onion, garlic, dried thyme and reserved oil in a small heavy pan. Cover and cook over very low heat for 50-60 minutes, stirring often, until meltingly soft without dark browning. Uncover for the final 10 minutes to evaporate excess moisture. Keep all the onion and oil; add a little pepper and cool for 10 minutes.
Preheat the oven to 210 °C. Press all the dough on baking paper into an 18 cm oval with a slightly raised rim. Spread all the soft onions over the base. Arrange all the drained anchovies in a small lattice and all the green olive halves between them. Rest for 15 minutes while the oven finishes heating.
Bake at 210 °C for 22-25 minutes until the rim is golden and the base is cooked through; move the tray lower if the topping darkens too quickly. Rest for 5 minutes and serve the entire small tart as one portion. No cheese, tomato sauce, extra oil or accompanying salad is included.