Potato pissaladière - delicious. magazine

Name: Potato pissaladière - delicious. magazine
Ingredients: For the dough; 180ml just-warm water; 1 tsp dry active yeast; 280g strong white bread flour; 3 tbsp olive oil, plus extra to brush; 1 tsp sea salt; ½ tsp fresh thyme leaves; For the topping; 4 tbsp olive oil; 14 anchovies in olive oil, drained; 4 thyme sprigs; 1 bay leaf; 4 large onions, halved and finely sliced; 6 garlic cloves, finely sliced; ½ tsp caster sugar; Large pinch ground cinnamon; 250g waxy potatoes, I like to leave the skin on but you can peel them if you prefer; 100 Gruyère cheese, grated; 20-24 pitted black olives

www.deliciousmagazine.co.uk

This potato pissaladière is a hearty take on the classic French pastry tart. It's loaded with olives, anchovies, gruyere and potato slices.

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Ingredients

For the dough
180ml just-warm water
1 tsp dry active yeast
280g strong white bread flour
3 tbsp olive oil, plus extra to brush
1 tsp sea salt
½ tsp fresh thyme leaves
For the topping
4 tbsp olive oil
14 anchovies in olive oil, drained
4 thyme sprigs
1 bay leaf
4 large onions, halved and finely sliced
6 garlic cloves, finely sliced
½ tsp caster sugar
Large pinch ground cinnamon
250g waxy potatoes, I like to leave the skin on but you can peel them if you prefer
100 Gruyère cheese, grated
20-24 pitted black olives