Discover the flavours of Nice cuisine with this month’s recipe

Recipe for pissaladière 🧑🏼‍🍳

Peel the onions, chop finely and place in a pot with the olive oil, the two whole garlic cloves and the bouquet garni. Season lightly with salt and pepper, cover and cook over a low heat for 45 minutes. The onions should cook without discoloring.
Add a little water during cooking if necessary, but it should be completely absorbed by the end. Stop cooking just before the onions start to sizzle. Remove the garlic and mixed herbs.
Prepare the sourdough: on a work surface, place 125 g of flour, make a fountain and add the yeast diluted in a little warm water. Mix to form a ball of dough and leave to rest in a bowl covered with a cloth. The dough should double in volume in half an hour.
Arrange the remaining flour in a ring, adding the water, olive oil and salt in the middle. Work the dough, adding water until it reaches the right consistency. Add the leaven to the dough and knead. Cover and leave to rest for an hour.
Oil a 30-centimetre tart tin (or baking sheet), roll out the dough to a thickness of 5 mm, add the onion compote and decorate with anchovy fillets and olives.
Place in a preheated oven for about 20 minutes at 180/200° C, just long enough to cook the dough. Season with pepper on removing from oven. Let cool before serving.