Recipe from Provence: Onion Tart – Pissaladière | Wandering Educators

Ingredients

• 1 packet instant dry yeast dissolved in 1 cup (237 mL) lukewarm water
• 1 teaspoon granulated sugar
• 2 cups (250 g) all-purpose flour, plus more for kneading
• 1/2 teaspoon sea salt
• 3 tablespoons (45 mL) extra virgin olive oil, plus more for greasing
• 5 tablespoons (75 mL) extra virgin olive oil
• 3 pounds (1.3 kg) yellow onions, thinly sliced (about 4 large onions)
• 6 cloves garlic, minced
• 2 teaspoons granulated sugar
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon minced fresh savory
• Freshly ground black pepper, to taste
• 1/2 cup (72 g) black Niçoise olives, pitted
• 4–6 anchovy fillets, packed in oil