Onion, Anchovy, Olive Tart from Nice

Preheat your oven to 180°C. Roll out the shortcrust pastry and line a 28cm tart tin. Prick the base with a fork and blind bake for 10-15 minutes until lightly golden. Remove from oven and set aside.

Peel and thinly slice the onions. In a large skillet or Dutch oven, heat the olive oil over medium-low heat. Add the sliced onions and thyme sprigs.

Cook the onions very slowly for 30-40 minutes, stirring occasionally, until they are deeply caramelized, soft, and sweet. Do not rush this step; it's crucial for the flavor. Remove the thyme sprigs.

Spread the caramelized onions evenly over the blind-baked pastry base. Season lightly with salt and pepper, remembering the anchovies and olives will add more salt.

Arrange the drained anchovy fillets in a lattice pattern over the onions. Place the pitted Niçoise olives in the spaces between the anchovies.

Bake the tart in the preheated oven for another 25-30 minutes, or until the pastry is golden brown and the filling is heated through.

Let the Pissaladière cool slightly before slicing and serving. It's delicious warm or at room temperature.