For several summers running, I had rather a dreamy job which involved cooking whatever I wanted for a sweet family with a broad palate in the Southwest of France.
Pissaladière is a classic dish from the South of France, specifically from the Provence region. It's a savory tart that resembles a pizza but is distinct because of its toppings, which traditionally include caramelized onions, anchovies, and black olives. The base is typically made from a pizza-like dough or puff pastry. Here's a recipe to help you make a traditional Pissaladière.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 2 tablespoons olive oil
For the Topping:
- 2 tablespoons olive oil
- 4 large onions, thinly sliced
- 1 teaspoon dried thyme or 2-3 sprigs of fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10-12 anchovy fillets (packed in oil or salt-cured, rinsed)
- 10-12 black olives (Niçoise or Kalamata)
Instructions:
Prepare the Dough:
Activate the Yeast:
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.Mix the Dough:
In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil. Mix to form a dough. Knead for 5-10 minutes until smooth and elastic.Let the Dough Rise:
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Prepare the Caramelized Onion Topping:
- Caramelize the Onions:
In a large skillet over medium heat, add the olive oil and onions. Cook, stirring occasionally, until the onions are soft and golden brown, about 30-40 minutes. Add the thyme, salt, and pepper, and continue to cook for another 5 minutes. Set aside.
Assemble and Bake the Pissaladière:
Preheat the Oven:
Preheat your oven to 425°F (220°C).Shape the Dough:
Roll out the dough on a lightly floured surface to form a rectangle or round shape, depending on your preference. Transfer to a baking sheet or pizza stone.Add the Toppings:
Spread the caramelized onions evenly over the dough. Arrange the anchovy fillets in a crisscross pattern over the onions, creating a lattice design. Place a black olive in the center of each section created by the lattice.Bake the Pissaladière:
Bake for 20-25 minutes, or until the crust is golden and crispy. Remove from the oven and let it cool for a few minutes before slicing.
Serving Suggestions:
Pissaladière is typically served warm or at room temperature, making it an excellent choice for appetizers, snacks, or light meals. It's often enjoyed with a glass of wine or as part of a French-inspired meal.
If you have more questions about French cuisine or would like other recipes, I'm here to help. Enjoy your Pissaladière!
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Looks very yummy
Thanks :)