Heat up 12cl (1/2 cup) of water and when boiling add 12cl (1/2 cup) of sunflower oil. When boiling again add into a bowl with the flour and a pinch of salt.
Mix it all and shape your dough into a ball
In a large baking sheet, spread an even layer of dough
Put in the oven for 20 minutes
Remove and allow to cool
To Prepare the Onions
Meanwhile chop your onions and place in a heavy frying pan, with a glass water. Heat onions on a medium heat.
Add olive oil, pepper and only a little salt
Cooked the onions that way at least for an hour always making sure there still is a little water in the pan
Near the end (when the onions are very tender) let all the water steam off and add a glass of white wine
Let the wine steam off and layer your onions on the dough
Arrange the anchovy’s filets and the olives on top of the onions. Add a few drops of olive oil and put the tart back in the oven for 12 minutes.
Remove from the oven and allow to cool. Serve it barely warm with a Mache green salad.
Notes
The base of a pissaladière is similar to an Italian focaccia. The onions are cooked slowly until they are essentially confit and practically melting.