Pissaladière with baked onions
6 servings
120 minutes
Pissaladière with baked onions is a traditional dish of French cuisine from sunny Provence. This tart combines simplicity and sophistication, revealing the rich flavor of caramelized onions, aromatic herbs, and savory anchovies. The thin, crispy crust serves as the perfect base for the delicate filling infused with spicy notes of thyme and rosemary. In the past, fishermen prepared this dish using available ingredients for a hearty lunch. Today it is served as an exquisite appetizer or main course, especially on warm days with a glass of white wine. Its light yet rich flavor makes pissaladière an ideal choice for gourmets who appreciate harmony of flavors and traditional French culinary recipes.
1
Preheat the oven to 175 degrees.
2
Place the butter on a baking tray or large baking dish, then put it in the oven until it melts.
- Butter: 60 g
3
Thinly slice the onion. Spread half of the chopped onion on the baking tray.
- Onion: 2 kg
4
Add three sprigs of thyme, two of rosemary, and one bay leaf. Season with salt and pepper. Drizzle with olive oil.
- Fresh thyme: 6 stems
- Rosemary: 4 stems
- Bay leaf: 2 pieces
- Olive oil: 160 ml
5
Then 'cover' with the remaining onion. Bake until the onion is completely soft and golden – about two hours.
- Onion: 2 kg
6
Stir the onion every half hour to ensure it cooks evenly.
7
Let the onion cool down, remove the herb stems.
8
Mix flour with salt. Add water and oil. Knead the dough – it should be quite firm.
- Wheat flour: 700 g
- Salt: 20 g
- Water: 250 ml
- Olive oil: 160 ml
9
Grease a large bowl with oil and place the dough inside, then flip it to coat it completely with oil. Cover with plastic wrap and refrigerate for about an hour.
- Olive oil: 160 ml
10
Preheat the oven to 200 degrees.
11
Generously sprinkle the baking sheet with cornmeal. Roll out the dough and place it on the baking sheet.
- Corn flour: to taste
12
Place the onions on top. Then distribute the anchovies and olives. Bake until a crust forms, about 15 minutes.
- Onion: 2 kg
- Anchovy fillet: 20 pieces
- Olives: 20 pieces
13
Sprinkle with thyme, cut into squares. Serve the pie warm.
- Thyme: 5 g