French Pissaladière Pie
Pasta and Pizza | Latvian cuisine
⏳ Time
2 hours 10 minutes
🥕 Ingredients
13
🍽️ Servings
10
Description
Pissaladière, an open onion pie. A classic from the South of France, featured in our 'Golden Recipes'.
Ingredients
- Onion - 0 lbs
- Olive Oil - 5 fl oz
- Thyme - 4 sprigs
- Salt - to taste
- Ground Black Pepper - to taste
- Water - 10 fl oz
- Dry yeast - 0 oz
- Brown Sugar - 1 tablespoon
- Wheat Flour - 20 oz
- Corn Flour for Polenta - to taste
- Anchovies - 18 pieces
- Olives stuffed with lemon - 12 pieces
- Garlic - 2 cloves
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
In a large saucepan, heat 50 ml of olive oil.
Step 3
Add the sliced onions, thyme leaves, whole garlic cloves, and season with salt and pepper.
Step 4
Cook the onions over low heat for about 45 minutes, stirring occasionally. After 30 minutes of cooking, remove the garlic, finely chop it, and return it to the saucepan.
Step 5
Meanwhile, for the dough, mix warm water, yeast, sugar, and the remaining olive oil. Add flour and salt, then knead the dough.
Step 6
Knead it well until it becomes smooth and elastic. Place the dough in a well-oiled bowl, cover it with a damp kitchen towel, and let it rest at room temperature for 30 minutes.
Step 7
Gently roll out the dough, then shape it into a rectangle with your hands and place it on a baking sheet dusted with cornmeal.
Step 8
Place the onions on the dough, leaving a 2-3 inch border around the edge.
Step 9
Place the anchovies and olives on the onions. Brush the edges of the dough with olive oil.
Step 10
Bake for 15 minutes in a preheated oven at 445°F.
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