Pissaldiere - Or Caramelised Onion Tart From Provence - cooking recipe

Ingredients

1 quantity basic pizza dough or 1 puff pastry
1 kg onion
6 large garlic cloves
100 ml olive oil
water
salt
caster sugar
15 salted anchovy fillets, rinsed
15 black olives, stoned

Preparation

preheat oven to 180 degrees centigrade or 350 degrees fahrenheit.
peel and slice onions and garlic.
put onion and garlic in shallow frying pan with a tight fitting lid with the olive oil, a teaspoon of each salt and sugar and 100ml water.
Cover the pan and gook gently for about 10 minutes without colouring until the onions are completely soft.
Remove lid, increase heat and stand over onions stirring frequently until the onions are a dark colour and the liquid has all but gone.
Roll out the dough or pastry to fit a flat baking sheet remembering to shape a small edge around the perimeter. If using puff pastry prick well all over so that it bakes flat.
Spread caramalised onions evenly all over and decorate with the anchovies in a criss-cross lattice pattern. Fill the resulting diamond shaped spaces with olive halves.
Bake for 20 minutes or until the base is crisp and the top dark gold.