Provençal onion and olive tart (Pissaladière)

1. Knead an elastic dough from the yeast dissolved in lukewarm water, the flour, a spoonful of olive oil and a pinch of salt; cover and prove until doubled.

2. Cut the onions into thin half-rings.

3. In a pan, sweat them slowly in olive oil over low heat with thyme for about 30-40 minutes until golden and sweet (don't brown them).

4. Roll the risen dough out to tray size and spread with the caramelised onion.

5. Decorate the top with anchovy fillets in a lattice pattern and set a black olive in each diamond.

6. Bake at 200 °C for about 20-25 minutes until the base is crisp; serve lukewarm, sliced.

Tip: Pissaladière is a street classic of Nice – the key is onion sweated long and slowly until sweet. Don't rush the onion over high heat or it burns; patiently caramelised onion gives the tart its sweet depth.