French Pissaladière Pie
10 servings
130 minutes
Pissaladière, an open onion pie. A southern French classic from our "Golden Thousand.
1
Prepare the necessary ingredients.
2
In a large saucepan, heat 50 ml of olive oil.
- Olive oil: 100 ml
3
Send sliced onions, thyme leaves, whole garlic cloves there, and season with salt and pepper.
- Onion: 1 kg
- Fresh thyme: 4 sprigs
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Cook the onion on low heat for about 45 minutes, stirring occasionally. After 30 minutes of cooking, remove the garlic, chop it finely, and return it to the saucepan.
- Garlic: 2 cloves
5
Meanwhile, for the test, mix warm water, yeast, sugar, and the remaining olive oil. Add flour and salt to knead the dough.
- Water: 310 ml
- Dry yeast: 15 g
- Brown sugar: 1 tablespoon
- Olive oil: 100 ml
- Wheat flour: 520 g
- Salt: to taste
6
Knead it well until smooth and elastic. Place the dough in a well-oiled bowl, cover with a damp kitchen towel. Let it rest at room temperature for 30 minutes.
7
Carefully roll out the dough, then shape it into a rectangle by hand and place it on a baking sheet sprinkled with cornmeal.
- Cornmeal: to taste
8
Place the onion on the dough, leaving 5-7 cm from the edge.
- Onion: 1 kg
9
Place anchovies and olives on the onion. Brush the edge of the dough with olive oil.
- Anchovies: 18 pieces
- Black olives: 12 pieces
- Olive oil: 100 ml
10
Bake for 15 minutes in a preheated oven at 230 degrees.
