Anchovy and Onion Tart

Pastry:

1 envelope (2 1/2 teaspoons) active dry yeast

1 tablespoon sugar

2 cups all-purpose flour

1 tablespoon milk

1 tablespoon lukewarm water

1 egg, beaten

1-2 tablespoons extra virgin olive oil, for greasing

1.2 teaspoon salt

Topping:

2 1/.2 oz fresh salted anchovies or canned anchovy fillets

6 tablespoons extra virgin olive oil

5 medium onions, sliced into rounds

1 fresh bouquet garni: thyme, parsley, and baby leaf tied together

40-50 small black olives

1 tablespoon thyme leaves

Serves 4

Put the yeast, sugar, 2 tablespoons of the flour, the milk, and the water into a food processor fitted with plastic blade. Let stand for 5-10 minutes, or until frothy,

Add the egg, olive oil, salt, and half the remaining flour. Pulse for 1 minute.

Add the remaining flour and pulse again to make a sticky ball of dough. Turn out onto a lightly floured work surface and knead gently for 2 minutes. Put into a deep, lightly oiled bowl. Enclose in a large plastic bag and leave in a warm place for 1 hour.

Meanwhile, separate and bone the anchovies. Slice the fillets lengthwise into halves or quarters, depending on thickness.

Heat the 6 tablespoons of olive oil in a large, heavy-based saucepan or skillet and add the onions. Stir, then add the bouquet garni. Cook over a low, steady heat for 30-40 minutes, until the onions are sweet and mellow but not brown. Discard the bouquet and garni and set the pan aside.

Meanwhile, preheat the oven to 425° F.

Punch down the risen dough. Shape it into a ball, then turn out onto a lightly floured surface and roll it into 1 large oval, circle, or square, or 4 small ones.

Scissor-snip, pinch, and twist the edges if you like, or roll them under in a plain rim. Dimple the dough with your fingertips, then slide onto a lightly oiled baking sheet. Bake for 8 minutes, or until partly risen.

Scatter the onions over the dough. Create a criss-cross pattern of anchovies on top and put olives in the diamonds. Scatter the extra thyme leaves all over the top. Bake for 10-12 minutes longer. Serve hot.

Originally published in Flavors of Provence by Clare Ferguson. Ryland Peters & Small, $21.95 Buy the book