Classic Nice Pissaladière Tart

Prepare the Dough

1. 1In a large bowl, combine flour, yeast, sugar, and salt. Make a well in the center.
2. 2Pour lukewarm water and 2 tbsp olive oil into the well. Mix with a spoon until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
4. 4Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.

Caramelize the Onions

1. 1While the dough is rising, heat 3 tbsp olive oil in a large skillet or Dutch oven over medium-low heat.
2. 2Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 40-50 minutes, or until the onions are deeply caramelized, very soft, and golden brown.
3. 3Add the minced garlic and thyme during the last 5 minutes of cooking. Set aside to cool slightly.

Assemble and Bake

1. 1Preheat your oven to 190°C (375°F). Lightly grease a 10-12 inch round tart pan or baking sheet.
2. 2Punch down the risen dough and roll it out into a circle large enough to fit your pan. Carefully transfer the dough to the prepared pan.
3. 3Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
4. 4Arrange the anchovy fillets in a lattice pattern on top of the onions. Place the Niçoise olives in the spaces between the anchovies.
5. 5Brush the exposed dough border with a little olive oil.
6. 6Bake for 25-35 minutes, or until the crust is golden brown and the Pissaladière is heated through.
7. 7Remove from the oven, let cool for a few minutes, then slice and serve warm or at room temperature.