Anchovy pie (pissaladiére)

Preparation

• 1 Preheat the oven to 185 °C.
• 2 Desalinate the anchovies for a few minutes in cold water. Remove from the water and pat dry carefully.
• 3 Cut the onions into pieces.
• 4 Heat the olive oil in a frying pan. Add the onions and sugar and fry over medium heat until light brown.
• 5 Remove the onions from the heat and season with salt and pepper.
• 6 From a roll of puff pastry, cut a rectangle 25 cm wide (or the width of the roll) and 40 cm long.
• 7 Fold the edge of the dough 2 times 1 cm so that a container is created.
• 8 Divide the onions over the puff pastry. Divide the anchovies in diagonal lines over the onions.
• 9 Sprinkle the olives and cheese on top.
• 10 Brush the egg yolks over the ground with a brush.
• 11 Put the anchovy pie in the oven.
• 12 Remove from the oven when the dough has turned golden and crispy. Count on a baking time of 15 to 20 minutes.