French
Pissaladière (French Onion Tart)

Pissaladière is a specialty of Nicein the south of France. It is a thin-crusted onion tart, garnished with black olives and anchovies, baked on a pizza-style dough.

The name comes from go pee (pee-sah-lah), a Provençal condiment of pureed anchovies, cloves, thyme, and bay leaves that was once spread on dough before baking. Nowadays, it is rare for the cook to actually make this condiment; it is more common to put the anchovies whole and on top, as I show here.

Pissaladière (French onion tart)

My paternal grandmother She was originally from the North of France, but lived in the South for decades: in Marseille as a newlywed, then in Vence when my grandfather retired. As a result, her culinary repertoire was full of Provençal hits, and my mother, who learned a lot about cooking from her, made many of the same dishes when I was growing up. (Hence the zucchini bias.)

Pissaladière (French onion tart)

Pissaladière has become a favourite as soon as the days have warmed up a bit: the ingredients to make it are available all year round, but it is definitely a summer dish in spirita dish that is even tastier if prepared, if possible, on holiday with your mother and sister, while your father prepares his typical vinaigrette for the vegetables that you will serve separately.

Pissaladière (French onion tart)

Who among you remembers that I first published a recipe for pissaladière in 2004? Fourteen years ago, my friends, fourteen years ago! But of course the photo was awful and the recipe was not very precise, so I thought it was time to a new interpretation of this timeless delicacy.

Pissaladière (French onion tart)

And I am happy to present it to you with the beautiful photos that my photographer friend Celine de Cérou she sat in the shade of her olive tree, in her beautiful garden in Marseille, the same city where my grandmother probably prepared her first pissaladière in the 1930s.

A circle that truly closes.

Pissaladière (French onion tart)

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Pissaladière Recipe (French Onion Pie)

Pissaladière Recipe (French Onion Pie)

ingredients

    For the bread dough:

  • 250 grams (about 2 cups) all-purpose wheat flour (I use T65 flour)
  • 1 teaspoon instant yeast
  • 120 ml (1/2 cup) warm waterfall
  • 1/2 teaspoon fine sea salt salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon herbs of Provence (mix of dried herbs such as thyme, rosemary, basil…)
  • For the gasket:

  • 1 tablespoon olive oil
  • 600 grams (1 1/3 pounds) of yellow onionsfinely sliced
  • 1/4 teaspoon fine sea salt salt
  • 50 grams (1 3/4 ounces) of fillets anchovies packed in olive oil, drained
  • A dozen blacks olive
  • Fresh thyme OR rosemary
  • Flower of salt

Instructions

  1. Start preparing the bread dough 2 hours in advance.
  2. Place the flour in a large bowl and make a hole in the center. Pour the warm water into the hole, add the instant yeast and let it sit for 5 minutes.
  3. Add salt, rosemary, and oil and mix with a fork until combined. Knead on a clean work surface or in a stand mixer fitted with the dough hook until the dough is smooth and elastic, about 8 minutes with a stand mixer and 12 to 15 minutes by hand.
  4. Gather the dough into a ball.
  5. Clean the bowl, grease it with a little oil and add the dough ball. Cover with a kitchen towel and let rise at room temperature for 1 hour.
  6. Meanwhile, prepare the fried onions.
  7. Heat 1 tablespoon olive oil in a skillet. Add the sliced ​​onions and salt. Cover, reduce heat to low, and cook for 30 minutes, stirring occasionally, until the onions are soft and translucent.
  8. Remove the lid, reduce the heat to low and cook for another 5 minutes, stirring regularly, until almost all the cooking liquid has evaporated.
  9. Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
  10. On a lightly floured work surface, roll out the dough into a circle, about 25 cm (10 inches) wide, and transfer to the prepared baking sheet. Spread the sautéed onions over the dough circle, leaving about 1 cm (1/3 inch) around the edge.
  11. Bake for 20 minutes, until the edges of the crust have risen and become golden.
  12. Arrange the anchovies on the pissaladière in a star shape, garnish with the olives and cook for another 10 minutes.
  13. Add a little fresh thyme or rosemary and a pinch of fleur de sel. Serve hot, slightly warm or cold, with a green salad on the side.

3.1

https://cnz.to/recipes/starters/pissaladiere-french-onion-tart-recipe/

Unless otherwise indicated, all recipes are copyrighted by Clotilde Dusoulier.

Pissaladière (French onion tart)

Photo by Celine de Cérou.

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