Pissaladiere (French Onion Tart)
Ingredients:
Bread dough:
2 cups all purpose wheat flour
1 teaspoon instant yeast
1/2 teaspoon salt
1/2 cup lukewarm water
1 tablespoon olive oil
1/2 teaspoon herbs de Provence, i.e rosemary. thyme. basil
1 teaspoon instant yeast
1/2 teaspoon salt
1/2 cup lukewarm water
1 tablespoon olive oil
1/2 teaspoon herbs de Provence, i.e rosemary. thyme. basil
Topping:
1 tablespoon olive oil
1 1/3 pounds yellow onion thinly sliced
1/4 teaspoon sea salt
1 3/4 oz. fillets of anchovies, packed in oil, drained
a dozen black Nicoise olives packed in oil
Fresh Thyme or rosemary
Fleur de sel
1 1/3 pounds yellow onion thinly sliced
1/4 teaspoon sea salt
1 3/4 oz. fillets of anchovies, packed in oil, drained
a dozen black Nicoise olives packed in oil
Fresh Thyme or rosemary
Fleur de sel
Directions:
Start preparing the bread dough 2 hours before.
Place the flour in a large bowl and form a well in the center. Pour the lukewarm water into the well, add the instant yeast, and let rest for 5 minutes.
Add the salt, rosemary, and oil, and mix with a fork until it comes together. Knead on a clean countertop or in a stand mixer fitted with a dough hook, until the dough is smooth and elastic, about 8 minutes with a mixer and 12 to 15 minutes by hand.
Gather the dough into a ball.
Clean the bowl, grease it with a little oil, and add the ball of dough. Cover with a kitchen towel and allow to rise at room temperature for 1 hour.
In the meantime, prepare the sautéed onions.
Heat 1 tablespoon olive oil in a skillet. Add the sliced onions and the salt. Cover, switch to low heat, and cook for 30 minutes, stirring every now and then, until the onions are tender and translucent.
Remove the lid, switch to medium heat, and cook for 5 more minutes, stirring regularly, until almost all the cooking juices have evaporated.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough into a circle, about 25 cm (10 inches) in width, and transfer to the prepared baking sheet. Spread the sautéed onions on the circle of dough, leaving a margin of about 1 cm (1/3 inch) around the edge.
Bake for 20 minutes, until the edges of the crust have risen and turned golden brown.
Add the anchovies on the pissaladière in a star pattern, top with the olives, and bake for 10 more minutes.
Add a little fresh thyme or rosemary, and a pinch of fleur de sel. Serve hot, slightly warm or cold, with a green salad on the side.
Start preparing the bread dough 2 hours before.
Place the flour in a large bowl and form a well in the center. Pour the lukewarm water into the well, add the instant yeast, and let rest for 5 minutes.
Add the salt, rosemary, and oil, and mix with a fork until it comes together. Knead on a clean countertop or in a stand mixer fitted with a dough hook, until the dough is smooth and elastic, about 8 minutes with a mixer and 12 to 15 minutes by hand.
Gather the dough into a ball.
Clean the bowl, grease it with a little oil, and add the ball of dough. Cover with a kitchen towel and allow to rise at room temperature for 1 hour.
In the meantime, prepare the sautéed onions.
Heat 1 tablespoon olive oil in a skillet. Add the sliced onions and the salt. Cover, switch to low heat, and cook for 30 minutes, stirring every now and then, until the onions are tender and translucent.
Remove the lid, switch to medium heat, and cook for 5 more minutes, stirring regularly, until almost all the cooking juices have evaporated.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough into a circle, about 25 cm (10 inches) in width, and transfer to the prepared baking sheet. Spread the sautéed onions on the circle of dough, leaving a margin of about 1 cm (1/3 inch) around the edge.
Bake for 20 minutes, until the edges of the crust have risen and turned golden brown.
Add the anchovies on the pissaladière in a star pattern, top with the olives, and bake for 10 more minutes.
Add a little fresh thyme or rosemary, and a pinch of fleur de sel. Serve hot, slightly warm or cold, with a green salad on the side.
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