A classic caramelised onion and anchovy tart from Nice
Pre-heat your oven to 180°C/3500F/Gas Mark 4.
Gently sweat the onion and garlic in a covered shallow pan with the olive oil, a teaspoon each of salt and sugar and 100ml water for about 10 minutes until soft and creamy.
Remove the lid, turn up the heat and stir the onions for 15 minutes until they are a dark caramel colour.
Sift the ﬂour into a bowl. Dissolve the yeast in the lukewarm warm water
Make a well in the centre of the ﬂour and pour in the water, yeast and oil.
Mix until you form a dough.
Turn the dough out onto your worktop, add the salt and knead for a further 6 or so minutes until it is very smooth.
Place the dough back into the bowl and cover it with a damp tea-towel. Leave it in a warm place for an hour until the dough has doubled in size.
Roll out the fougasse dough or puff pastry to ﬁt a 20cm (8m) tin. If you are using puff pastry, prick it well.
Spread your onions evenly over the base.,
Decorate in a crisscross or lattice design with the anchovies, then ﬁll the little holes with the olives.
Bake the pissaladière for 20 minutes or so until the base is crisp and the top is dark gold.
for a vegetarian version, omit the anchovies or replace them with slices of charred red pepper