Pissaladière

Heat oil in a heavy-bottomed large saucepan over medium heat; add onions.

Stir and cook onions until they begin to soften, about 5 to 10 minutes (do not brown onions).

Lower heat to low, cover and cook onions until reduced to a soft, creamy mixture, about 35 minutes.

Stir frequently to make sure onions are not browning.

Add thyme and rosemary and mix well. Remove from heat and set aside to cool.

Preheat the oven to 375°F.

Roll out dough to a 18x6-inch rectangle.

Place on a non-stick or well-oiled baking sheet (you may also use a pizza stone if you have one).

Make a raised edge around the rectangle to hold in the onion mixture.

Spread cooled onion mixture in center.

Decorate top of tart by making X's with anchovies. =

Sprinkle the olives over top and season with pepper.

Let stand for 15 minutes.

Bake tart until golden and cooked through, about 30 to 35 minutes. Serve warm or at room temperature.