White Lily Savory Tart "Pissaladiere" Recipe | Food Network

Ingredients

• 2 cups White Lily flour
• 1 1/2 teaspoons kosher salt
• 6 ounces (1 1/2 sticks) unsalted butter, chilled and cut into 1-inch cubes
• 4 to 5 tablespoons whole milk, cold
• 2 tablespoons extra-virgin olive oil
• 4 large yellow onions, cut in 1/2 through the root and sliced into 1/8-inch-thick slices
• Kosher salt
• Freshly ground pepper
• 2 to 4 tablespoons dry sherry, optional
• 3 anchovies, packed in salt and rinsed in cool water, broken into 1/4-inch pieces
• 25 to 30 red or yellow cherry tomatoes, tossed in 1 teaspoon olive oil
• 25 to 30 assorted pitted black olives (Saracene, Kalamata, or Nicoise)
• 8 to 10 whole thyme sprigs