Caramelised Fennel, Potato and Lemon Pissaladière

• strong white bread flour↗350g g
• granulated sugar↗½ tsp tsp
• instant dry yeast↗1 tsp tsp
• olive oil↗1 tbsp tbsp

  plus extra for the pan

• olive oil↗3 tbsp tbsp
• anchovies↗2 x 80g jar g

  in olive oil

• fennel bulbs3 large or 4 small

  cut in half and thinly sliced

• light brown sugar↗1 tbsp tbsp
• balsamic vinegar↗½ tbsp tbsp
• fennel seeds2 tsp tsp
• new Jersey Royal potatoes↗200g g

  sliced thick like one‑pound coins

• small lemon↗1

  sliced as thin as possible

Step-by-step instructions

1. 1

   Weigh the flour into a large bowl or the bowl of a stand mixer. Add 1½ tsp salt, sugar and yeast and mix. Pour in 200 ml warm water and oil and knead a soft dough – it may be slightly sticky, but do not add more flour until the dough comes together. Knead for 10 minutes by hand or 5‑7 minutes in the mixer (the dough will become less sticky and more elastic when ready). Return it to a clean, oiled bowl, cover with a kitchen towel and let rise for one to two hours (depending on kitchen temperature).

2. 2

   Heat olive oil in a large skillet or saucepan. Add a generous spoonful of oil from one of the anchovy jars. Add the fennel, sugar, vinegar, fennel seeds and a splash of water, cover with a lid. Cook over low heat for 10 minutes, remove the lid and continue cooking, stirring occasionally, until very soft and caramelised – this may take up to 30 minutes, be patient. Remove from heat and let cool.

3. 3

   Parboil the potatoes in a pot of boiling water for 2‑3 minutes. They should just start to soften, not be fully cooked. Drain and set aside to steam.

4. 4

   When the dough has doubled in volume, turn it onto a work surface and fold and knead several times to release air. Grease a large baking tin (we used 24 cm × 38 cm) and roll out the dough, almost filling the tin, leaving a small border for rise. Spread the prepared fennel over the dough, leaving a small edge. Arrange anchovy fillets in a diamond pattern, then fill the gaps with layers of potatoes and lemon. Sprinkle the potatoes and lemon with sea salt, and the whole tart with black pepper, then generously drizzle with the remaining oil from one of the anchovy jars. Lightly cover with foil and let rise another 30 minutes to 1 hour, until the dough has risen and filled the tin. Preheat the oven to 220 °C (200 °C with fan/gas 7).

5. 5

   If you gently press the dough and it does not spring back, it is ready. Bake for 25‑30 minutes. Serve warm, cold or reheated, cut into squares.