PISSALADIERE RECIPES

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PISSALADIèRE RECIPE | BBC GOOD FOOD



Pissaladière recipe | BBC Good Food image

This is a gorgeous oniony tart made like a pizza – it makes a great starter or lunch, hot or cold.

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Main course, Starter, Supper

Total Time 2 hours 15 minutes

Yield 8

Number Of Ingredients 11

200g strong white bread flour
1 tsp salt
2 tsp easy blend dried yeast
150ml warm water
1 tbsp olive oil
4 tbsp olive oil , plus extra for drizzling
1kg onion , thinly sliced
a few sprigs of thyme
2 tomatoes , skinned and chopped
2 x 80g cans anchovy fillets, drained, fat ones halved lengthways
a handful of black olives

Steps:

  • Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
  • Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time – it's not critical for this relaxed recipe.
  • While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
  • Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
  • Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.
  • Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.

Nutrition Facts : Calories 400 calories, FatContent 1.4 grams fat, SaturatedFatContent 30 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 3.4 milligram of sodium

PISSALADIERE RECIPE | INA GARTEN | FOOD NETWORK



Pissaladiere Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 2 hours 10 minutes

Prep Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted

Steps:

  • For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
  • Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
  • Preheat the oven to 450 degrees F.
  • Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
  • Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.

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