Pissaladière

Description

Pissaladière is a classic dish from the Provence region of France, known for its savory flavors. This traditional onion tart is topped with caramelized onions, anchovies, and olives, all resting on a flaky pastry crust. It's perfect as an appetizer or a light meal, and is often enjoyed warm or at room temperature. Serve it with a simple green salad for a delightful dining experience.

Ingredients

• Dry yeast - 1 tablespoon
• Wheat Flour - 3 glasses
• Olive Oil - ¾ glasses
• Salt - 1 tablespoon
• Anchovies - 20 pieces
• Onion - 12 heads
• Thyme - 4 stalks
• Rosemary - 2 stalks
• Bay leaf - 2 pieces
• Pitted olives - 12 pieces
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Dissolve the yeast in warm water and let it sit for about 10 minutes, until bubbles form on the surface. Mix with flour, ¼ cup of olive oil, and salt, then knead until the dough begins to come together. Transfer the dough to a floured surface and knead until smooth for about 6 minutes. Place it in a bowl greased with olive oil and cover with plastic wrap. Let it rest in a warm place for 1 hour or until the dough has doubled in size.

Step 2

Meanwhile, prepare the filling: heat the remaining butter in a skillet over medium heat, add the finely chopped anchovies, and cook, stirring constantly, for about 7 minutes until the anchovies dissolve in the butter. Slice the onion into thin half-rings, add it to the anchovies along with the herbs, season with salt and pepper, cover with a lid, and cook, stirring occasionally, until soft, about 1 hour. Remove the lid and cook for another 30 minutes, until the onion turns golden and the liquid evaporates. Remove from heat, take out the rosemary and thyme stems, bay leaf, and let cool.

Step 3

Preheat the oven to 200°C (392°F). Remove the plastic wrap from the dough and roll it out on a floured surface. Line a baking sheet with parchment paper and transfer the dough onto it. Evenly spread the onion filling over the dough. Halve the olives and place them on top of the filling. Loosely cover the tart with plastic wrap and let it rest for another hour to allow the dough to rise. Bake for 20 minutes, or until the dough is golden brown. Allow to cool for 10 minutes before cutting into squares and serving.

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