Pissaladière with Roasted Onions
⏳ Time
2 hours + 3 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Pissaladière with Roasted Onions
Ingredients
- Onion - 4 lbs
- Olive Oil - 5 fl oz
- Butter - 2.1 oz
- Thyme - 6 sprigs
- Rosemary - 4 sprigs
- Bay leaf - 2 pieces
- Wheat Flour - 24.7 oz
- Water - 8 fl oz
- Salt - 0.7 oz
- Anchovy fillet - 20 pieces
- Olives stuffed with lemon - 20 pieces
- Thyme - 0.2 oz
- Coarse Cornmeal - to taste
Step by Step guide
Step 1
Preheat the oven to 347°F.
Step 2
Place the butter on a baking sheet or large baking dish, then put it in the oven until melted.
Step 3
Thinly slice the onion. Spread half of the sliced onion over the baking sheet.
Step 4
Add three sprigs of thyme, two sprigs of rosemary, and one bay leaf. Season with salt and pepper. Drizzle with olive oil.
Step 5
Then 'cover' with the remaining onion. Bake until the onion is completely soft and golden brown, about two hours.
Step 6
Stir the onion every half hour to ensure even roasting.
Step 7
Allow the onion to cool, then remove the herb sprigs.
Step 8
Mix the flour with salt. Add water and oil. Knead the dough until it is firm.
Step 9
Grease a large bowl with oil and place the dough inside, then turn it to coat completely with oil. Cover with plastic wrap and refrigerate for about an hour.
Step 10
Preheat the oven to 392°F.
Step 11
Generously sprinkle the baking sheet with cornmeal. Roll out the dough and place it on the baking sheet.
Step 12
Top with the onion. Then distribute the anchovies and olives. Bake until golden brown, about 15 minutes.
Step 13
Sprinkle with thyme, cut into squares. Serve the tart warm.
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