In season: French onion tart

This tart is a true celebration of rustic French fare, simply made with lots of onions

Pissaladiere: French onion tart
Serves 6

Photo by Peter McIntosh.
Photo by Peter McIntosh.
3 cups strong flour
2 tsp dried instant yeast
1 teaspoons salt, 1 cup warm water
1 tsp brown sugar
cup extra-virgin olive oil, extra for greasing bowl
4 cups (5 or 6 onions) thinly sliced onions, separated into rings
1 Tbsp honey
1 tsp cumin seeds

Add flour, yeast and one teaspoon of salt to your bowl. If using an electric mixer, a dough hook is required or you can knead by hand. Mix on low speed until combined, then add warm water, brown sugar and a quarter of a cup of olive oil.

Mix on low speed until dough forms into a ball. Turn mixer to low/medium speed and mix for 10 minutes, stopping halfway to remove dough from hook and return it to the bowl.

Remove dough from mixer and place into a lightly oiled bowl; cover the bowl with a warm, dampened kitchen towel or cling film and place in draught-free warm place until doubled in size, about 30 minutes.

Heat two tablespoons of olive oil in a large frying pan over medium heat. Add sliced onions and half of the cumin seeds and cook on medium-low heat until onions are lightly browned and soft, about 10-15 minutes. Add honey and remaining half teaspoon of salt. Cook for 1 minute, stirring to combine well. Remove from heat.

Meanwhile, coat an oven tray with a little oil. Punch down dough, turn out on to prepared tray, and spread out with your fingertips to cover bottom of tray. Cover with cling film and place in a warm, draft-free place for 30 minutes.

Preheat oven to 200degC. Lightly press dough once again with fingertips, creating small craters all over surface with tips of your fingers. Brush on remaining two tablespoons of olive oil, top with onion mixture, and remaining cumin seeds.

Bake for 20 minutes, and cool slightly before cutting.


• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.

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