Provençal onion tart

Ingredients for 4 servings:

• 250 g flour
• 15 g yeast
• 5 tbsp olive oil
• 1 dl water
• 1 tsp salt
• 750 g onion(s)
• some olives, black, halved
• some anchovy fillet(s)
• 1 tbsp, heaped capers
• 3 tbsp olive oil
• 3 tbsp water
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Pissaladière

For the dough, mix the flour and salt in a bowl. Mix the yeast, olive oil, and water well and add to the flour. Knead into a firm, smooth dough, which should take about 10 minutes. Cover the dough with a cloth and let it rise for about 30 minutes. Peel the onions and slice them into thin strips. Heat the oil in a non-stick pan and fry the onions for 10 minutes, stirring occasionally. Add the water, pepper, and salt. Reduce the heat, cover the pan, and sauté the onions for 20 minutes. Preheat the oven to 220 degrees Celsius. Roll out the dough and place it on a baking sheet, preferably lined with baking paper. Spread the onion mixture over the dough. Arrange the anchovies in a diamond shape on top of the onions, place a halved olive in each diamond shape, and sprinkle with capers. Bake the onion tart for 15-20 minutes.