La pissaladière is a summer staple in the south of France. This baked tart originates from the French city of Nice. The name of the dish comes from the French phrase pèi salat, which translates to salted fish. This is because one of the key ingredients used in the preparation of the pissaladière is anchovies. It is best enjoyed in the summer along with a glass of chilled white wine or rose and a side salad.
Pissaladiere by Jiulia Sedefdjan
500 g (4 cups) flour
150 g (2/3cups) water
Pinch of salt
15 g (3 tsp) yeast
100 g (1/2cup) olive oil
2 kg (4 lbs) onions
100 ml olive oil
1 bouquet garni (dried parsley, thyme, and bay leaf)
2 garlic cloves
50 g (1/4 cup) olives
50 g (1/4 cup) anchovies in salt
- Peel the onions, chop them finely and put them in a large saucepan with the olive oil, garlic cloves, and the bouquet garni, add salt and pepper, and cover – leave to cook on low heat for 45 minutes.
- Remove garlic at the end of cooking.
- Put 125 g of flour on a work surface or in a bowl, make a hole and add the yeast diluted in a little warm water
- Mix the ingredients to obtain a dough ball and let it rest covered with a cloth. The dough should double in volume within 30 mins
- Place the remaining flour in a bowl and add water, olive oil, and salt in the middle. Work the dough, adding water until you reach desired consistency. Add the yeast to the dough and knead it together. Let it rest for an hour, covered.
- **If you do not wish to make your own dough, a pre-made tart or pizza dough will work just as well
- Preheat the oven to 180° C or 350°F
- Oil a pie pan or a baking sheet spread the dough on 1/2 cm thickness, add the onions, and decorate with anchovies and olives.
- Cook for 18 – 20 minutes
- Season with pepper when removing from the oven and serve with a side of salad
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