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Nicoise Olive & Onion Tart

DIRECTIONS

Heat the oil in a large, heavy-based frying pan or skillet. Add the onions and garlic and fry over a medium heat for 15 minutes. Stir in the sage and a little salt and fry for another 15 - 20 minutes until the onions are really soft and golden. Remove from the pan and leave to cool.
Prepare the dough: sift the flour into a bowl, stir in the yeast and salt, make a well in the centre. Gradually work in the oil and 120ml/4 fl oz/ 1/2 cup lukewarm water to form a soft dough. Knead on a lightly floured surface for 8 - 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a towel and leave to rise in a warm place for 1 hour until doubled in size.
Meanwhile, preheat the oven to 450F and place a baking sheet on the top shelf.
Knock back (punch down) the dough and roll out on a lightly floured surface. Use to line a 12-inch tart pan, or roll out into a 12-inch round to bake freeform and prick the base with a fork.
Spread the cooled onion mixture over the base, leaving a border round the edge. Arrange the anchovy fillets over the top, criss-crossing them. Scatter over the olives and thyme leaves and transfer to the heated baking sheet. Bake for 15 - 20 minutes until the dough is risen and the topping is golden. Leave to cool on a wire rack and serve warm.