Pissaladière on flaky pastry

Instructions

1. 1

   Prepare the dough by hand (or in the bowl of a mixer).

2. 2

   Mix the egg with the sugar and salt until the mixture becomes homogeneous.

3. 3

   Then, add the flour all at once.

4. 4

   Start by mixing with a wooden spoon, then take the dough between your fingers.

5. 5

   Place cubes of butter over the dough, then quickly incorporate them.

6. 6

   Put it in the refrigerator in a container, covered with a cloth for at least 1 hour (up to 24 hours), to lose its elasticity.

7. 7

   While doing this, peel and finely chop the onions.

8. 8

   Sauté the onions in a pan with oil and 10 grams of butter.

9. 9

   Be careful not to brown them; they should be translucent.

10. 10

    Roll out the dough on a greased tart pan (or better yet, a silicone mold).

11. 11

    Place the onions and some olives over it.

12. 12

    Bake in the oven for about 25 minutes at 180°C (therm.6).

13. 13

    Check the cooking to ensure that the onions do not cook too much. Upon removing from the oven, arrange the anchovy fillets harmoniously.