Pissaladière

Preparation

Pissaladière is a provencal tart made with a buttery crust and topped with sweet caramelized onions, salty anchovies, and briny olives. It’s the ultimate cocktail hour bite and superb with a cocktail or crisp glass of rosé. While you may be tempted to rush the caramelized onion process, all of the flavor comes from taking your time. We like to cook them while progressively lowering the heat until the onions are extremely sweet and a rich mahogany brown. Luckily, the dough and the onions are easy to prep in advance, making assembly a breeze the following day. 

1. In a medium bowl, combine flour, butter, and salt and toss to combine. Using your fingers, flatten each piece into medium-sized flakes. While stirring with your hand, add cold water. Work dough until water is fully absorbed. Dough will appear shaggy. 
2. Lay two pieces of plastic wrap out on your work surface. Dump dough out onto plastic wrap and use edges to gather dough into a ball and press into a disc. Wrap tightly and chill for at least 30 minutes and up to 2 days.
3. Meanwhile, in a HexClad 4.5QT/4.3L Hybrid Deep Sauté Pan, heat olive oil over medium heat. Add onions and cook, stirring occasionally, until beginning to brown, about 15 minutes. Progressively lower heat as onions begin to develop color, stirring occasionally, until they are a deep mahogany color, about 30 to 40 minutes more. Let cool completely. 
4. Place a HexClad Hybrid Pizza Steel on middle rack of oven and preheat to 400°F/204°C.
5. On a lightly floured work surface, roll out dough to a 12-inch circle. Transfer to a 14-inch piece of parchment paper set on a pizza steel or inverted baking sheet. Roll edge of dough onto itself, pinching it down as you go, creating a crimped edge. Using an offset spatula or back of a spoon, spread caramelized onions evenly across surface of dough. 
6. Carefully slide tart with parchment paper onto pizza steel. Bake for 20 to 25 minutes, or until the dough is crisp and golden brown. If any air bubbles arise during baking, pierce them using a sharp paring knife. Using your pizza peel or inverted baking sheet, carefully transfer tart with parchment onto a cooling rack. Remove parchment paper and let cool.
7. Using a large spatula, gently transfer tart to a serving plate or platter. Arrange olives and anchovies on top and garnish with fresh thyme. Slice and serve warm or at room temperature.

MAKE AHEAD Dough and caramelized onions can be prepared up to two days in advance and stored in refrigerator.