These savory tarts are a specialty of Nice, in southern France. Traditionally the pissaladiere has a flaky crust, but this crisp crust gives it a lighter taste.
Martha Stewart Baby, Fall
- Yield Makes 12 Individual Tarts
- 1 3/4 cups warm water (110 degrees)
- 2 tablespoons (2 packages) active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for pans
- 4 1/2 cups all-purpose flour, plus more for dusting
- 2 teaspoons coarse salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 pounds onions, cut into 1/4-inch dice
- 2 teaspoons sugar
- Coarse salt and freshly ground black pepper
- All-purpose flour, for dusting
- 4 <u>Hard Boiled Eggs</u>, peeled and sliced 1/4 inch thick
- 1 bulb fennel, trimmed, thinly sliced
- 3 ounces oil-cured black olives, pitted and halved lengthwise
- 3 ounces Gruyere cheese, grated
- Fresh rosemary and thyme, for garnish
- In a small bowl, combine warm water and yeast. Let stand 10 minutes until foamy. Brush two baking sheets with olive oil.
- Place flour and salt in food processor. Add yeast mixture and 3 tablespoons oil; process just until dough comes together. Knead on lightly floured surface for 2 minutes. Divide in half. Shape each half into a log; divide each into 6 equal-size pieces; flatten slightly with palm to form disks. Transfer to baking sheets. Cover with plastic, then with hot, damp cloth. Let stand until doubled in size, about 1 hour.
- Preheat oven to 400 degrees. Heat pizza stone for 30 minutes, or large baking sheet for 15.
- In skillet over medium-low heat, heat 2 tablespoons oil. Add onions; cook until they begin to soften, stirring often, about 30 minutes. Add sugar; raise heat slightly. Cook until golden, stirring often, about 60 minutes more. Season with salt and pepper.
- On lightly floured surface, gently roll or stretch each disk of dough into a 1/4- inch-thick oval. Brush with remaining 2 tablespoons oil; top with onions, eggs, fennel, olives, and Gruyere. Sprinkle with salt and pepper. Transfer to preheated pizza stone. Bake until crust is golden, about 12 minutes. Garnish with herbs; drizzle with oil, if desired. Cut into wedges; serve.
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