an onion tart

Pissaladière: a tart from the south of France named after pisala - anchovy paste.

-adapted from Saveur Magazine
1 tbsp yeast
3 cups flour
3/4 cup olive oil
1 tbsp kosher salt
1 tin anchovies
12  medium oinons, thinly sliced
2 sprigs each, thyme and rosemary
2 bay leaves
pepper
a few pitted, halved black olives

Start the day before and slowly roast the onions, anchovies (include the packing oil), thyme, rosemary and bay leaves over a slow fire while you sip a bottle of wine.

Once caramelized, put the onion/anchovy mix in the fridge until the next day. Carry on drinking.

Sometime the next day, between coffee and the first drink of the day, sprinkle the yeast over 1 cup of luke warm water. Allow this to stand until foamy then add the flour, olive oil, salt. Mix well and knead in the bowl for about five minutes. Cover and leave to sit in a warm, sunny spot until doubled in size. Pour another drink.

When your good judgement says that dough is about doubled, spread it out on a baking sheet that has been plied with a little olive oil. Use your fingers to stretch the dough out as best you can. Spread the onion mixture evenly over the dough, toss a few halved olives decoratively about. Cover and allow to sit for another half hour or so, just enough time for a drink.

Turn on the barbecue, allow it to warm up. Put the tart, uncovered, on the top rack of the barbecue. Turn the barbecue on low and wait, drink, check. You'll know when it's done.

Serve with a glass of rosè because that's surely what they'd do in the south of France.

This bottle will do just fine. It's easy to drink, light, not too expensive and there's always lots on the shelves at the LCBO. Early summer fruits abound in the glass: strawberry, raspberry, cherry. There's a light, sweetness on the finish that compliments the caramelized onions and the acidic kick leaves the palate refreshed ($12.95).