Cooking time : 1/2 hr
Ingredients for 4 people :
2 cups of flour
2 1/4 pounds of onions
1 olive oil, divided
A bouquet garni of several sprigs of thyme and rosemary, and a clove
1-2 tablespoons of pissalat (or anchovy paste) to taste
Salt and pepper
18 Black olives
To prepare the dough, mix the flour, 7/8 of a cups of oil and 1 teaspoon salt, with 3 to 6 tablespoons of warm water. The amount of water you’ll need to make a smooth dough will vary with the flour and the ambient humidity.
Knead the dough until it is firm and smooth. Allow it to rest at least half an hour wrapped in a tea towel at room temperature.
While the dough is resting, prepare the onion topping.
Slice the onions in half, then slice the halves thinly.
In a thick-bottomed saucepan on a low heat, add 2 tablespoons cup olive oil, and the onions, and the thyme, the rosemary, clove, some pepper and a very small amount of salt. Cook until softened and golden.
Before the onions start to brown add two cups of warm water and leave on the heat for about half an hour. When the water has become entirely absorbed and the oil starts to sizzle the onions are ready.
Turn off the heat and mix in the pissalat, after having removed the thyme, the rosemary and the clove.
The pastry should be rolled and spread out into a pastry dish, reaching slightly above the edge. Distribute the onions over it in an even layer twice the thickness of the pastry. Then turn the edge of the pastry over and make a double layer about 1/2 inch thick by squeezing between the forefinger and thumb.
Decorate with black olives and place in a 375 oven for about 35 minutes. Your pissaladière is cooked to perfection when the pastry becomes white and the onions on the top start to become colored. Add a little pepper on taking it out of the oven and eat it warm or cold with a good salad and a glass of cool red wine.