Canape

Pissaladiere

This french onion tart makes an excellent hearty canape.

Base
340g strong white flour
1 tsp salt
1 sachet easy blend yeast
1 tbsp olive oil
175ml warm water

Topping
3 large red onions
3 tbsp olive oil
2 tins anchovies in oil
225g black olives, pitted

Begin by making the dough. Mix the flour, yeast and salt together, then add the oil. Use enough water to make a soft dough. Knead for about 5 minutes or until smooth and elastic. Cover with film and allow to rise for 1 hour in a warm place.

Meanwhile, peel and finely slice the onions. Heat the oil in a large frying-pan or saucepan and cook the onions over a moderate heat until they soften and become sweet and tender. This will take about 30-40 minutes. Be careful not to let the onions over-colour. Turn down the heat if they start to become too brown.

Knock back the dough, and then, using your fingertip, push it out to cover a large, lightly oiled baking sheet. Spoon the onions on top, then arrange thin strips of anchovy in a diamond pattern over the onions. Place half an olive in each diamond.

Bake in a hot oven 200 deg C for 30 mins or until the dough has risen and cooked through. This can be made ahead and reheated. Serve warm, cut into small squares.

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