Pissaladier
12 servings
170 minutes
Pissaladière is an exquisite French tart from sunny Nice. This dish resembles traditional pizza but has a refined Mediterranean character. Its base is light yeast dough, tender and aromatic. The flavor of Pissaladière unfolds through caramelized onions infused with rosemary, thyme, and bay leaf aromas, with a subtle salty hint of anchovies. Olives add spiciness and depth to the dish. This tart is perfect as a wine appetizer or as a standalone dish, served in square pieces that are easy to pick up by hand. Pissaladière is a journey into the atmosphere of southern France where each ingredient harmoniously combines to create a unique symphony of flavors.
1
Dissolve the yeast in warm water and let it sit for about 10 minutes until bubbles appear on the surface. Mix with flour, ¼ cup of olive oil, salt, and knead until the dough starts to come together. Transfer the dough to a floured surface and knead for 6 minutes until smooth. Place in a bowl greased with olive oil and cover with plastic wrap. Leave in a warm place for 1 hour or until the dough doubles in size.
- Dry yeast: 1 teaspoon
- Wheat flour: 3 glasss
- Extra virgin olive oil: 0.8 glass
- Salt: 1 tablespoon
- Extra virgin olive oil: 0.8 glass
2
Meanwhile, prepare the filling: heat the remaining butter in a skillet over medium heat, add 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 and add to the anchovies along with herbs; season with salt and pepper, cover with a lid and cook occasionally stirring until soft for 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 and bay leaf and let cool.
- Extra virgin olive oil: 0.8 glass
- Anchovies: 20 pieces
- Onion: 12 heads
- Thyme: 4 stems
- Rosemary: 2 stems
- Bay leaf: 2 pieces
- Ground black pepper: to taste
3
Preheat the oven to 200°C. Remove the film from the dough and roll it out on a floured surface. Line a baking tray with parchment paper and transfer the dough onto it. Spread the onion filling evenly over the dough. Cut the olives in half and place them on top of the filling. Loosely cover the tart with film and let it rest for another hour to rise. Bake for 20 minutes until the dough is golden. Let it sit for 10 minutes before cutting into squares and serving.
- Pitted olives: 12 pieces