Onion quiche

Pissaladière

• 500 GRAM ONIONS, cleaned and sliced
• 250 GRAM PUFF PASTRY
• 200 GRAM CAMEMBERT, sliced
• 4 TBSP TOMATO SAUCE
• HANDFUL THYME, cut

• 400 GRAM FLOUR
• 1 TSP SALT
• 1/2 TBSP YEAST
• 4 TBSP OLIVE OIL
• 1 KG ONIONS, cleaned and sliced
• 20 OLIVES
• 1 CAN ANCHOVIES
• 1 TBSP CAPERS
• HANDFUL THYME

Roll out the pastry and line a pie mold with it. Cover it with tomato sauce. Stir fry the onions and the thyme 15 minutes on low heat. Distribute the onions over the pastry and arrange the camembert on top. Bake the quiche 30 minutes in the oven at 180 degrees Celsius

Mix the flour with 2 tablespoons olive oil, the salt, the yeast and 1 cup of lukewarm water and knead for 10 minutes. Allow the dough to rise one our. Roll it out to the size of an baking tray and cover the greased tray with dough. In the meantime, fry the onions 20 minutes in the remaining oil on low heat and spread them over the dough. Distribute the olives, anchovies, thyme and capers over the onions. Bake the onion pizza 12 minutes at 220 degrees Celsius.