Recipe Pissaladiere : Practical and Delicious

Recipe Pissaladiere : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pissaladiere. You are currently reading Recipe Pissaladiere : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Pissaladiere requires 6, cook 6 and serve 6. Caution: allergy Contains gluten, fish and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This onion tart, sometimes dubbed the 'French pizza', varies in composition from cook to cook. It makes a lovely, simple lunch with a salad of bitter greens dressed with walnut oil and vinegar.

Ingredients:

9 Ingredients

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  160ml (2/3 cup) olive oil
  
  
  


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  4 onions, thinly sliced
  
  
  


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  2 cloves garlic, finely chopped
  
  
  


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  2 tsp thyme sprigs, plus extra, to serve
  
  
  


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  1/2 bird's-eye chilli, seeded, finely chopped
  
  
  


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  300g (2 cups) plain flour
  
  
  


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  350g grape tomatoes, halved, juices squeezed out
  
  
  


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  160g small black olives, such as Nicoise or Riviera, pitted
  
  
  


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  56g can anchovies in olive oil, drained, halved lengthwise
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Heat 60ml (1/4 cup) olive oil in a frying pan over medium heat. Add onions and 1 1/2 teaspoons sea salt and stir until the onions begin to cook down. Add garlic, thyme and chilli, and cook, partially covered, over low heat, stirring occasionally, for 30 minutes or until very soft. Cool.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, place flour and 1 teaspoon sea salt in a bowl. Add 100ml olive oil combined with 150ml lukewarm water and stir until the mixture forms a sticky dough. Knead on a well-floured surface for 3 minutes until the dough is no longer sticky. Cover with plastic wrap and leave at room temperature for 45 minutes for the dough to relax.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven with a heavy-based oven tray to 220°C.
  
  
  


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  Step 4
  
  
  
  
  On a piece of baking paper the same size as your oven tray, roll out the pastry until 24cm x 40cm, then fold the edges in 1cm to form a raised border. Spread the onion mixture inside the border and scatter with tomatoes. Bake the pissaladiere for 20 minutes, then scatter over the olives, place the anchovies on top and bake for a further 10 minutes or until pastry is golden underneath.
  
  
  


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  Step 5
  
  
  
  
  Serve the pissaladiere immediately, scattered with extra thyme sprigs.
  
  
  

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