Pissaladière

Peel the onions and chop them thinly with a sharp knife; freezing them about 30 minutes first helps against tears.

Put olive oil in a large pot and add the onions.

Add gray salt, herbs, chopped anchovies or anchovy paste and garlic; cover and cook 30 minutes on medium-high heat.

Uncover and cook two hours, stirring every so often, until it smells cooked; do not take it to a pronounced caramelization.

Roll the chosen dough into thin sheets or rounds and keep frozen until ready to use.

Pre-bake the crust on both sides in a hot oven, 490F / 255C, so it turns flaky.

Cover the crust with the onions, arrange the anchovy fillets in a crisscross pattern and place the olives in the gaps; bake 10 minutes.