Enjoy
Pissaladiere
For the bread dough:
2 teaspoons active dry yeast
1 ¾ cups barely warm water
4-4 ½ cups AP flour
1 teaspoon salt
¼ cup evoo + 1 tablespoon for the bowl.
For the topping:
¼ cup evoo
4 # Spanish onions, sliced about 1/8 inch thick
2 teaspoons fresh herbs, such as thyme, savory, marjoram or oregano
20 anchovy fillets
S&P TT
½ cup pitted Nicoise olives
To make the dough:
Combine the yeast with ¼ cup of the warm water. Let blossom for 5 minutes. Sift 4 cups of flour with the salt into a mixing bowl. Make a well and stir in the yeast mixture, the remaining 1 ½ cups water, and ¼ cup of evoo. Work the mixture with a wooden spoon or your fingers until it comes together into a shaggy mass. Turn the mixture onto your bench and knead for 3 + minutes. The dough should seem wetter and stickier than most bread dough. If impossible to work with, work in another ¼ to ½ cup of flour.
Put the dough in a clean mixing bowl with 1 tablespoon evoo; turn the dough in the oil to coat. Cover with plastic wrap and let ferment at room temperature until doubled in volume.1 to 3 hours.
Rub a 12 by 18 sheet pan with olive oil. Punch down the dough, and then turn it out onto the sheet pan. The dough will be to loose to roll. Press it into the sheet pan with the tips of your fingers until it completely covers the sheet pan. Cover the dough with plastic and let it proof until doubled.
To make the topping:
While to dough is proofing, heat the olive oil in a heavy bottom pan large enough to hold all the onions. Slowly sauté the onions until they release there liquid and soften, about 25 minutes. You are not looking to caramelize the onions. Remove from the heat and stir in the herbs. Chop 8 of the anchovies into a paste, stir the paste into the onions and season TT with S&P.
Preheat the oven to 425 F
Scatter the onion mixture evenly over the dough, leaving about ½ inch of dough exposed around the perimeter. Arrange the anchovies in a formal criss-cross pattern on top of the onions. Sprinkle the olives on top and slide the sheet pan into the oven. Bake until the crust is golden brown around the edges, about 25 to 30 minutes.
Pate Brisee
4.5 oz butter
10 oz AP flour
1 egg/1 yolk mixed with a pinch of salt and a .5 oz h20
Cut the butter into the flour (butter should be cold), pour on work surface and make a well, add the wet ingredients and work in the flour, (like pasta or a sponged bread dough) but more rapidly. Fraisage the dough a couple time, disc down and retard for an hour.
Tarte aux oignon
2 # julienne onions slowly cooked in butter, seasoned with s&p until very tender, then increase the heat and gently caramelize.
3 large eggs
S&P to taste
Pinch of nutmeg
8 oz crème fraiche (or heavy cream but not ultra pasteurized)
10 oz whole milk.
1 whole egg for dough
Roll out dough, line a 10 inch tarte pan, dock, and blind bake for about 12 minutes, then remove and brush with egg and bake a couple more minutes.
Add onions, prepare custard, pour in shell, and bake at 375 degree’s until 185 degree’s.
Of course bacon lardons are always welcome
onion tart 
