Pissaladiere tart

Ingredients

• 60 ml (¼ cup) extra virgin olive oil
• 600 g onions (about 4), thinly sliced
• 2 garlic cloves, thinly sliced
• 2 ripe tomatoes, blanched, peeled, seeded and coarsely chopped
• 1 tbsp thyme leaves
• 20 anchovy fillets (about 2 small tins), halved lengthwise
• 16 kalamata olives, seeded and halved lengthways
• rocket salad, to serve

Pizza dough

• 435 ml (1 ¾ cups) lukewarm water
• 1 tsp (5 g) dry active yeast
• 1 small potato, peeled, cut in chunks, boiled or steamed and cooled
• 375 g (2 ½ cups) strong bread flour, plus extra for dusting
• 2 tsp salt
• 2 tbsp extra virgin olive oil

To serve

• rocket salad dressed with olive oil and lemon juice

Resting time: 2.5 hours

Instructions

1. For the pizza dough, place the lukewarm water in a large bowl. Sprinkle the yeast over and stand for 10 minutes or until foamy. Add the steamed potato pieces, flour, salt and oil and mix with your hands, breaking up the potato as you go, for about 5 minutes or until the flour is incorporated and a dough comes together.
2. Turn the dough out onto a lightly floured work surface and lightly knead lightly for 3 - 4 minutes or until smooth. Cut the dough in half, then place each half in a lightly oiled bowl, cover with plastic wrap and refrigerate for 2 hours or overnight if time permits.
3. When the dough has proved for at least 2 hours, remove from the fridge and knock it back by punching the dough down, then shape into another ball and stand for 30 minutes.
4. Meanwhile, heat the oil in a large heavy – based frying pan over medium heat. Add the onion and garlic and cook, stirring regularly for 20 minutes or until light brown in colour. Add the tomatoes and half the thyme and cook for another 10 minutes to reduce the liquid down to a soft "paste". Remove from the heat and allow to cool for 10 minutes.
5. Preheat oven to 220˚C. Roll out the pizza dough into two rounds about 5 mm thick, place on 2 pizza trays or large baking trays and allow to prove for 15 minutes.
6. Cover the pizza dough with the onion paste, sprinkle over the remaining thyme, then crisscross the anchovies in a lattice pattern. Place an olive in the middle of each diamond. Bake for 20 minutes or until golden. Rest for a few minutes, then slice and serve with rocket salad.

Photography by Kitti Gould.

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