Pisaladier
6 servings
30 minutes
Pissaladière is a traditional French pie from sunny Provence. Its history dates back to the Middle Ages when locals prepared it with simple yet rich-flavored ingredients. Crispy pastry, caramelized onions, savory anchovies, and tender eggs create a harmonious blend of salty and sweet flavors. Added cumin gives a refined spicy note, while pecorino cheese adds richness. This dish is perfect for dinner with friends, accompanied by a glass of white wine. Pissaladière can be served as a main dish or as an appetizer on a festive table. Its aroma and taste transport you to cozy French streets filled with warmth and gastronomic charm.
1
Preheat the oven to 200 degrees.
2
Fry finely chopped onion and garlic in butter and olive oil (120ml) until golden brown. Season with spices.
- Garlic: 4 cloves
- White onion: 4 heads
- Butter: 100 g
- Olive oil: to taste
3
Add chopped anchovies, cumin, and spinach, and sauté for 1 minute until the spinach wilts.
- Anchovy fillet: 10 pieces
- Caraway: 0.5 bunch
- Spinach: 100 g
4
Meanwhile, roll out the dough into 1 large or 2 medium circles. Place on baking paper.
- Pizza dough: 500 g
5
Evenly distribute the filling on top with a spoon and make 4 holes in each quarter. If you are making 2 pizzas, make 2 holes in each.
6
Crack the eggs into the holes and sprinkle grated cheese on top.
- Chicken egg: 4 pieces
- Pecorino cheese: 150 g
7
Cook for about 12-15 minutes until the eggs are firm but remain liquid inside.
