Pissaladière
Pissaladière is a savory tart from Nice, made with a bread dough, caramelized onions, anchovies, olives, and herbs de Provence.
Pissaladière is a savory tart from Nice, made with a bread dough, caramelized onions, anchovies, olives, and herbs de Provence.
Time
2 h. 30 min. =
45 min. +
45 min. +
1 h.
Utensils
1 oven1 baking tray1 bowl1 baking paper
Ingredients for 8 parts
- 2 c. à c. provence herbs
- 1 c. à c. sea salt
- 180 ml. water
- 5 g. dry yeast
- 1 Kg. onions
- 3 c. à s. olive oil
- 100 g. olives
- 300 g. soft / patent flour
- 12 anchovy fillets
Steps
- Prepare the bread dough: in a bowl, mix the flour, yeast, and salt. Add the warm water and olive oil. Knead until you have a smooth dough.
- Let the dough rest for 1 hour at room temperature.
- Meanwhile, thinly slice the onions.
- In a pan, heat some olive oil and sauté the onions over low heat for 30 minutes, until caramelized.
- Preheat the oven to 200°C (400°F).
- Roll out the dough on a baking sheet lined with parchment paper.
- Spread the caramelized onions on the dough.
- Arrange the anchovy fillets and olives on top.
- Sprinkle with herbs de Provence and bake for 25 to 30 minutes, until the crust is golden.
- Let cool slightly before serving.