Pissaladière Tart

Ingredients for 1 servings:

• 300 g onion(s), red
• 300 g white onion(s)
• 1 large bell pepper(s), red
• 3 tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper
• 5 sprigs of thyme
• 5 stalks of parsley
• 10 anchovy fillets
• 50 g olives, black
• 20 g fresh yeast
• 500 g flour
• 300 ml water
• 1 tsp, leveled salt
• 30 g flour
• 10 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

with onions, peppers and anchovies

Peel both onions, halve them, and thinly slice them. Quarter the bell peppers, remove the seeds, and cut them into thin strips. Heat the olive oil in a pan and fry the onion slices for 10 minutes until light brown, then add the bell peppers and fry for another 5 minutes. Season with salt and pepper. Finely chop the thyme and parsley and add half to the onions. For the tart dough, heat 300 ml of water and dissolve the yeast in it. Add the flour and a level teaspoon of salt and knead everything into a smooth dough. Cover the dough and let it rise briefly. Brush two 15 cm diameter tart tins with 10 g butter and dust with 30 g flour. Roll out the yeast dough to a thickness of about 4 mm, cut out two circles, and place them in the tins. Prick the dough several times with a fork and fill with the onions. Cut the olives into rings and place them on the tarts. Then bake in the oven at 220°C for 25 minutes. Top the finished tarts with the anchovies and serve with the remaining herbs.