Pissaladière

Aperitif fingerfood main dish bake
Total: 2 hr 35 min. | Active: 45 min.
lactose-free

I first ate pissaladière when I was training to be a chef in Paris. We made this southern French speciality near the beginning of my training, because it's a really simple recipe. As an olive, anchovy and onion lover, I was instantly enchanted by this dish, because it consists of little more than these three ingredients and a dough.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

Dough
200 g white flour
1 tsp salt
1 tsp sugar
½ tsp dry yeast
2 tbsp olive oil
¾ dl water
1  egg
Onions
2 tbsp olive oil
600 g onions, cut into thin slices
1  garlic clove, finely chopped
¼ tsp salt
a little  pepper
4 sprig thyme, leaves torn off
Topping
1 tin anchovy fillet, drained
50 g pitted black olives

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Mix the oil with water and egg, knead into a soft smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Onions

Heat the oil in a non-stick frying pan. Add the onions and garlic, season. Sauté for approx. 30 mins., stirring occasionally until the onions begin to brown. Mix in the thyme, leave the onions to cool.

Topping

On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 20 cm), place on a baking tray lined with baking paper. Spread the onions on top, leaving approx. 2 cm free around the edges. Spread the anchovies and olives on top of the onions.

Bake

Approx. 20 mins. in the lower half of an oven preheated to 180 °C.

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