This typical dish from Nice, in the south of France, consists of a dough, traditionally a yeast dough, topped with caramelized onions, anchovies and black olives. I much prefer this olive oil tart dough without yeast. It is much lighter and you don’t feel stuffed after a few slices.
Ingredients:
For the base:
- 40g/1.4oz. cold butter
- 60g/2oz. olive oil
- 220g/7.8oz. all purpose flour
- 30g/1oz. cold water
- 2 pinches of salt
For the filling:
- 2 large yellow onions, finely sliced
- 1 Tbsp. olive oil
- a few kalamata olives
- 1 small tin of anchovies in olive oil
- 1/2 cup of water
Preparation:
- Combine the cold butter with the flour and salt (I use the paddle of my standup mixer). Add the olive oil and combine. Add the cold water and combine swiftly without overworking the dough.
- Transfer the dough between two sheets of parchment paper and roll it out. Transfer the dough and parchment paper to the fridge and le it rest of at least 1 hour.
- Shape the dough into a tart pan and prick it with a fork. Let it rest again in the fridge until the filling is ready.
- In a fry pan, sauté the onions with the olive oil. The heat has to be medium high in order to caramelize the onions. Stirring frequently.
- When the onions are caramelized, add half a cup of water and reduce the heat to let the onions cook through. Let the onions cook until the water has completely evaporated.
- Preheat your oven to 340°F.
- To the base of the tart, spread two third of the anchovies. Add the caramelized onions. Then add the remaining anchovies and decorate with some olives.
- Cook the tart for about 35 minutes. The dough will remain pale in color. Serve warm or cold.
Brioche, Etc. 