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A thick layer of slowly caramelized onion is slathered over a pizza-like crust and topped with anchovies and olives in this classic Nicoise tart.


Recipe Details

  1. For the dough: combine the water, yeast, oil and sugar in a bowl; let stand until frothy, about 5 minutes. Combine the flour and salt in a separate bowl. Pour the yeast mixture into the flour and stir until a rough dough forms. Turn dough out onto a floured surface and knead until smooth and elastic, about 6-7 minutes. Form dough into a ball then place into a lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour.
  2. For the topping: heat the oil in a large nonstick skillet over medium. Add the onions, rosemary, thyme, oregano, bay leaves, salt and pepper; cook, stirring occasionally, until onions are very tender and golden, 45-55 minutes. Remove rosemary, thyme, oregano and bay leaves.
  3. Press the dough to fit a lightly oiled 15-inch x 10-inch cookie pan. Cover with plastic and let rise 30 minutes.
  4. Preheat oven to 450°F.
  5. Uncover the dough and spread the onions over the top. Arrange anchovy fillets and olives over the onions. Bake until crust has browned, about 16-18 minutes.

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