Light Pissaladière

📝 Ingredients

• 1 ready-rolled pizza dough (about 260 g)
• 1 kg onions (about 6 onions of 170 g each)
• 2 tbsp olive oil (1 for the onions, 1 for the dressing)
• 1 tsp dried thyme + 1 bay leaf
• 1 tin anchovy fillets in oil (30 g drained, about 12 fillets)
• 60 g pitted black olives
• 6 eggs
• 125 g mixed salad leaves
• 1 tbsp red wine vinegar + 1 tsp Dijon mustard
• Black pepper

🍴 Utensils

• Large sauté pan with lid
• Saucepan
• Baking tray
• Mixing bowl
• Chopping board
• Knife

📖 Steps

1. Peel the onions, halve them, then thinly slice into 2 to 3 mm half-moons. The volume looks huge, which is normal: the onions will shrink by more than half as they cook.
2. Heat 1 tbsp oil in a large sauté pan over a medium heat. Add the onions, thyme and bay leaf and stir for 5 min, until they start to collapse and turn translucent.
3. Cover, reduce to a low heat and leave to soften for 40 min, stirring every 10 min; add 2 or 3 tbsp water if they stick. They should become meltingly soft, almost jammy and golden, without browning. Remove the bay leaf and season with pepper but not salt: the anchovies take care of that.
4. Meanwhile, gently lower the eggs into a pan of boiling water and cook for 10 min. Cool them straight away in very cold water so the shells come off easily, then peel.
5. Preheat the oven to 220 °C. Unroll the dough onto a baking tray on its baking paper, prick it with a fork and spread the onions over in an even layer, leaving a 1 cm border all round.
6. Drain the anchovy fillets and arrange them in a criss-cross pattern over the onions to form even diamonds. Place a black olive in the centre of each diamond, spreading all the olives over the surface.
7. Bake for 15 to 20 min on the bottom shelf of the oven, until the edges are golden brown and the base is crisp. Lift a corner with a spatula to check: a pale underside needs a few more minutes.
8. In a large bowl, whisk together the mustard, vinegar and remaining spoonful of oil. Add the salad leaves at the last minute and toss. Serve the pissaladière in slices with the salad and 2 halved hard-boiled eggs per person.