Pissaladière (Egg-Free Onion Tart)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Olive Oil
• 1/2 cup Water
• 1 tsp Salt
• 3 large Large Onions
• 1/4 cup Olive Oil
• 2 cloves Garlic
• 8 fillets Anchovy Fillets
• 1/2 cup Black Olives
• 1 tsp Dried Thyme

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large bowl, combine the 2 cups of All-Purpose Flour, 1/2 cup of Olive Oil, 1/2 cup of Water, and 1 tsp of Salt. Mix with your hands or a spoon until a cohesive dough forms.
3. 3On a lightly floured surface, roll out the dough into a circle large enough to fit your tart pan. Carefully place the dough into the tart pan, pressing it gently into the bottom and up the sides.
4. 4Peel and thinly slice the 3 large Large Onions. Place a 10-inch skillet over low heat and add the 1/4 cup of Olive Oil. Add the sliced onions to the skillet and cook for about 30 minutes, stirring occasionally, until they are deeply golden brown and caramelized. Add the 2 cloves of minced Garlic during the last 5 minutes of cooking.
5. 5Spread the caramelized onion and garlic mixture evenly over the bottom of the tart crust in the pan.
6. 6Arrange the 8 fillets of Anchovy Fillets and the 1/2 cup of Black Olives decoratively over the top of the onions.
7. 7Sprinkle the entire tart evenly with the 1 tsp of Dried Thyme.
8. 8Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is heated through.

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