Pissaladière (Caramelized Onion Tart)

Ingredients

• 1 sheet all-butter puff pastry, thawed
• 4 large yellow onions, thinly sliced
• 3 tbsp olive oil
• 2 sprigs thyme, leaves picked
• 10 anchovy fillets
• ¼ cup Niçoise olives
• 1 tsp sugar
• Salt and black pepper

Method

1. Cook the onions in the olive oil with the sugar, thyme, and a pinch of salt over medium-low heat, stirring occasionally, 30–35 minutes, until deep amber and jammy. Rushing this is the only way to fail.
2. Heat the oven to 400°F (205°C). Unroll the puff pastry onto a parchment-lined sheet and prick all over with a fork, leaving a 1-inch border unpricked.
3. Cool the onions slightly, then spread them over the pricked area in an even, generous layer.
4. Lattice the anchovies across the top in a diamond pattern and dot the olives into the windows.
5. Bake 20–25 minutes until the border is puffed and bronze. Serve warm or room temperature, cut into squares, ideally with something cold and pink to drink.