Fernanda Capobiancos Pissaladière with Vegetables and Olives

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1/16 teaspoon freshly ground black pepper
• 5 tablespoons water
• 6 tablespoons extra-virgin olive oil
• 1/8 teaspoon turbinado sugar
• 4 1/4 tablespoons vegan butter, cut into 1/2-inch cubes
• 6 tablespoons extra-virgin olive oil, plus more for brushing on baking sheet
• 4 medium yellow onions, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 bulb fennel, thinly sliced
• 1 small eggplant, thinly sliced
• Leaves from 2 sprigs fresh thyme
• 12 pitted Nicoise or Kalamata olives
• Kosher salt
• Freshly ground black pepper

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