Anchovy and Shallot Tart is a twist on a classic Pissaladiere that makes the most of brown anchovies’ savory flavor and buttery texture. Tempered by sweet shallots fried in butter, the anchovy fillets aren’t overpoweringly salty, making for a delicious topping for pillowy dough.
Author: East After Noon
Type 00 Flour
Instant Dry Yeast
, peeled, finely sliced
, drained, pitted
Ground Black Pepper
Grated Parmesan Cheese
Preheat the oven to (425 degrees F) 220 degrees C.
In a large bowl, combine the
Type 00 Flour (4 cups)
Instant Dry Yeast (1 Tbsp)
Fine Salt (1/2 Tbsp)
. Make a well in the center and pour in the
Water (1 1/4 cups)
Using hands, mix the water into the flour until it forms a dough. Turn out onto a floured surface and knead until smooth.
Place the dough back into the bowl and cover with a cloth for about 30 minutes or until the dough has doubled in size. Knock the dough down and divide or shape as needed.
In a pan over medium heat, melt the
Butter (1 Tbsp)
and fry the
until tender and translucent (don’t let them brown.) Strip the leaves from the
Fresh Thyme (2 sprigs)
and add to the shallots. Set aside until needed.
On a floured surface, knock down the bread dough and use your fingertips to press it into a lined baking sheet.
Spoon the shallots over the top of the dough, spreading them out to cover the surface of the focaccia.
Carefully remove the
Anchovy Fillets (8)
from their oil and arrange them in a criss-cross pattern over the shallots. Dot the
Kalamata Olives (1 cup)
in between and drizzle over a little
Olive Oil (as needed)
Season the focaccia with
Ground Black Pepper (to taste)
and bake for 20 minutes or until the dough has turned golden brown.
Finish off with a generous sprinkle of
Grated Parmesan Cheese (to taste)
. Slice and serve the focaccia with a green salad or alongside a more robust meal like a roast chicken.
Nutrition Per Serving
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