Pissaladière Is Good Eating

Pissaladière is a traditional delicious oniony tart that originates in Nice, with anchovies and black olives. Much like a pizza but the crust is made with a bread dough or if you prefer puff pastry!

The dough is usually a bread dough thicker than that of the classic pizza, and the traditional topping consists of caramelized (almost puréed) onions, olives, garlic, and anchovies, either whole or in the form of anchovy paste.

But, feel free to use frozen pizza dough, flatbread, or a ready to mix tea biscuit dough which will give similarly delicious results. Julia Child preferred puff pastry which is also a traditional base used in France and makes a much richer dish.

Serve it as an appetizer, anytime snack, or a light lunch, although it was traditionally cooked and sold early each morning around Nice. Breakfast anyone!

The toppings can also be your choice of favorite foods, it is commonly served with tomatoes and or cheese as well.

Other Wonderful Appetizer Foods

• Tapenade Recipe
• Sumptuous Leek and Gruyère Quiche
• Olive Appetizers
• Salade Niçoise
• Onion Tart Recipe

📖 Recipe

Pissaladière Is Good Eating

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• Author: Judith Coates
• Total Time: .
• Yield: 4-6 1x

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Description

The Pissaladière dough is usually a bread dough thicker than that of the classic pizza, with traditional toppings of caramelised onions, olives, garlic, and anchovies. Yummy!

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Ingredients

Units MUS Scale 1x2x3x

• 225 gram strong white flour
• ¾ teaspoon fine salt
• 1 ½ teaspoon easy bake yeast or fast-rising yeast
• freshly ground black pepper
• 1 teaspoon Herbs de Provence
• 150 milliliter warm water
• 3 tablespoon olive oil
• 900 gram onions, roughly chopped
• 1 clove garlic, crushed
• 1 teaspoon Herbs de Provence
• Salt and freshly milled black pepper
• 100 gram anchovy fillets in olive oil
• about 12 pitted black olives, halved
• 1 teaspoon herbs de Provence

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Instructions

1. Measure the flour and salt into a bowl then stir in the yeast, herbs, and freshly milled black pepper.
2. Make a well in the center of the mixture, then add the warm water.
3. Mix to a dough, using your hands in the final stages, and add a drop more water if the dough is too dry.
4. Continue to mix and press the dough in the bowl until it is evenly mixed (it may feel a little sticky), then put the bowl of dough into a large polythene bag and close it, or cover with a tea towel, and leave to rise for 45–60 minutes.
5. Meanwhile make the filling first by heating the oil in a large shallow pan.
6. Stir in the onions, crushed garlic, and herbs, then cook over medium to high heat (uncovered) for about 20 minutes, stirring occasionally, or until the onions are golden brown.
7. Take the pan from the heat and taste and season with a little salt and some freshly milled pepper.
8. When the dough is ready, turn it out onto a floured surface and knead it for about a minute, then roll out roughly to an oblong shape. Place it in an oiled baking tray, pushing it up the sides and into the corners with your fingers.
9. Drain the tin of anchovies reserving 1 tablespoon of the oil, and slice the fillets in half lengthways.
10. Spread the cooked onion filling over the base and arrange the anchovies in a diamond-shaped pattern (like lattice work) all over the onion filling, and stud each diamond with a halved, pitted olive.
11. Sprinkle with the herbs and drizzle the reserved anchovy oil all over.
12. Bake on a high shelf in the oven for 20-25 minutes.

• Prep Time: 45 minutes
• Rest Time: 45-60 minutes
• Cook Time: 40-45 minutes
• Category: appetizer
• Method: stove top and oven
• Cuisine: French