French Pissaladiere Recipe
French Pissaladière originated in the South of France, specifically in the nice region. A similar tart, called Sardenaira, comes from Liguria, Italy. While both tarts share olives and anchovies, Sardenaira also includes tomatoes. It remains unclear which region influenced the other first.
Ingredients
Dough
- Warm water – ½ cups
- Dry yeast – 1 packet or 1 ¼ tsp
- Olive oil – 1 ½ tbsp
- All-purpose flour – 2 cups, plus extra for kneading
Topping
- Olive oil – 1/4 cup
- Yellow onions, sliced 1/4-inch thick – 2 lb.
- Thyme leaves – 1 tbsp
- Salt – 1 1/2 tsp
- Black pepper – 1/2 tsp
- Garlic cloves, sliced – 2
- Anchovy fillets – 12
- Black olives, cured and pitted (French) – 12
- Cornmeal, for baking
Instructions
- Heat the olive oil in a very large pan and cook the onions, thyme, salt, pepper, and garlic over low heat for up to 40 minutes or until the onions are sweet and cooked, stirring occasionally.
- Meanwhile, for the dough, combine the water, yeast, and olive oil in the bowl of an electric mixer fitted with a dough hook.
- Add the flour and salt and mix on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured surface and knead it by hand a dozen times. It should be smooth and elastic.
- Place the dough in a well-oiled bowl and cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F.
- Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
- Spoon the cooked onions onto the dough, leaving a 3/4-inch border all around.
- Arrange the anchovies and olives on top, brush the edge of the dough with olive oil and bake for 15 minutes, or until the crust is crisp.
Nutrition
Calories: 324kcalCarbohydrates: 48gProtein: 8gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 709mgFiber: 4gSugar: 6g
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