Hoffman Media


Pissaladière (Anchovy Tart)

Pissaladière (Anchovy Tart)

2 cups bread flour
1 teaspoon instant dry yeast
1 teaspoon coarse salt
1 tablespoon extra-light olive oil
1 cup warm water (110°)
1 1/2 cups thinly sliced red onion
1 (10.5-ounce) can diced fire-roasted tomatoes
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced garlic
2 tablespoons vegetable oil
1 tablespoon minced fresh thyme
1 teaspoon ground black pepper
3 (2-ounce) cans oil-packed anchovy fillets
3/4 cup pitted kalamata olives 

 • In the work bowl of a food processor fitted with a dough blade, combine flour, yeast, and salt, pulsing for approximately 10 seconds. With processor running, slowly add olive oil and water. Process until dough forms a ball, approximately 15 seconds.
• Generously dust work surface with flour. Using floured hands, transfer dough to work surface. Knead lightly, shaping dough into a ball. Place dough in a lightly oiled small bowl. Cover tightly with plastic wrap, and set aside in a warm (85°), draft-free area until doubled in size, approximately 1 hour.
• Meanwhile, in a large skillet over medium-high heat, combine onion, tomatoes, 1 tablespoon extra-virgin olive oil, and garlic. Cook until onion is tender, approximately 7 minutes. Set aside to cool.
• Place a rectangular pizza stone in the oven. Preheat oven to 500°.
• Shape dough into a 15-x-11-inch rectangle. Set aside.
• Carefully remove pizza stone from oven, and place on a heatproof surface. Brush stone with vegetable oil. Carefully place dough on stone. Brush dough with remaining 2 tablespoons extra-virgin olive oil, and spread tomato mixture over entire surface. Sprinkle tomato mixture with thyme and pepper. Lay anchovies across the top of the tomato mixture in a crisscross diamond pattern. Place olives in the diamond-shaped spaces.
• Carefully place pizza stone in oven. Bake until edges of crust are golden brown and center is puffed, approximately 15 to 18 minutes. Cool for 6 to 8 minutes before serving.

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