Pissaladier, Provencal onion pie

A pie with a French accent. If you are good with anchovy pizza, you will definitely love it. And if you like bright, rich flavors, you will also like the cake.

Ingredients

• For filling:
• leeks - 0.5 kg
• onions - 0.5 kg
• vegetable oil - 4 tbsp. l.
• pitted black olives - 18-20 pcs.
• thyme - 2-3 branches
• pulp of light-cured fish - 160 g
• tomato - 2 pcs.
• For the test:
• dry yeast - 1 tsp
• vegetable oil - 1 tbsp. l.
• warm water - 150 ml
• flour - 200 g
• salt

Directions

1. Sift flour and salt into a bowl, add yeast. Pour water in a thin stream, then oil. Knead the dough for 5 minutes. Cover with cling film and leave to rise for 1 hour.
2. Peel the onions, rinse the leeks thoroughly. Cut the onions and the white part of the leek into thin half rings. Heat oil in a large skillet, put onions and cook for 10 minutes, stirring occasionally. Add the leeks and cook for another 3 minutes.
3. Wash, dry and chop the thyme. Scald the tomatoes with boiling water, remove the skin. Finely chop the pulp.
4. Add thyme and tomatoes to the onion, season with salt and pepper to taste. Mix. Simmer vegetables covered for 45 minutes. In 10 minutes. remove the cover before the end. Remove from heat and allow to cool to room temperature.
5. Remove heads, tails and entrails from fish. Divide each fish into 2 fillets, remove the backbone and large rib bones.
6. Preheat oven to 200 ° C. Grease a baking sheet with oil. Roll out the dough into a thin layer, put on a baking sheet, make sides with your hands. Place the onion mixture on the dough in an even layer. On top of the filling, put the fish, cut into thin strips, with a wire rack. Place an olive in the center of each rhombus. Bake for 30 minutes.