Pissaladière

Name: Pissaladière
Yield: makes one 17-by-12-inch tart
Ingredients: Pissaladière Dough (recipe follows); 1/4 cup olive oil, plus more for pan and plastic wrap; 4 medium garlic cloves, finely chopped; 3 medium onions, thinly sliced; 2 teaspoons coarse salt; 1 tablespoon fresh thyme leaves; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 1 1/2 pounds ripe plum tomatoes; 24 anchovies; 1/4 cup Niçoise olives, pitted and thinly sliced lengthwise; 3/4 cup warm water (110°F); 1/2 teaspoon sugar; 1 teaspoon active dry yeast; 1 tablespoon olive oil, plus more for bowl; 1 teaspoon salt; 9 ounces (about 1 3/4 cups) bread flour, plus more for dusting; (makes enough for one 17-by-12-inch tart)

January 24, 2012

Pissaladière is a specialty of the southern French town of Nice. Named for pissalat (“salted fish”), this tart always includes anchovies, either whole or puréed, which are spread over the dough before baking.

Recipe notes