Pissaladière
A classic caramelised onion and anchovy tart from Nice
Ingredients
Pissaladiere Topping
- 1 kg Onions Peeled and sliced
- 6 large Garlic Cloves Peeled and sliced
- 100 ml Olive Oil
- 15 Salted anchovy fillets Rinsed
- 15 Black Olives Halved and stoned
- 1 tsp Salt and caster sugar Or adjust to taste
Fougasse Dough (you can cheat and use puff pastry if you prefer)
- 250 g Strong white flour Plus extra for dusting
- 6 g Fresh Yeast
- 150 ml Lukewarm water
- 1 1/2 Tbsp Extra Virgin Olive Oil
- 6 g Salt
Instructions
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Pre-heat your oven to 180°C/3500F/Gas Mark 4.
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Gently sweat the onion and garlic in a covered shallow pan with the olive oil, a teaspoon each of salt and sugar and 100ml water for about 10 minutes until soft and creamy.
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Remove the lid, turn up the heat and stir the onions for 15 minutes until they are a dark caramel colour.
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Sift the flour into a bowl. Dissolve the yeast in the lukewarm warm water
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Make a well in the centre of the flour and pour in the water, yeast and oil.
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Mix until you form a dough.
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Turn the dough out onto your worktop, add the salt and knead for a further 6 or so minutes until it is very smooth.
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Place the dough back into the bowl and cover it with a damp tea-towel. Leave it in a warm place for an hour until the dough has doubled in size.
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Once this is done knead the dough again to knock out any air bubbles.
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Roll out the fougasse dough or puff pastry to fit a 20cm (8m) tin. If you are using puff pastry, prick it well.
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Spread your onions evenly over the base.,
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Decorate in a crisscross or lattice design with the anchovies, then fill the little holes with the olives.
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Bake the pissaladière for 20 minutes or so until the base is crisp and the top is dark gold.
Recipe Notes
for a vegetarian version, omit the anchovies or replace them with slices of charred red pepper