pissaladiere

pâte à pain, oignon, anchois, olives noires, sucre en poudre, herbes de Provence, poivre, huile d'olive

Pissaladière

400 g de pâte à pain du boulanger

kg d'oignon

300 g d'anchois à l'huile

olives noires

grosses cuillères à soupe de sucre en poudre

herbes de Provence

poivre

huile d'olive

Dans une grande poêle profonde faire chauffer 5 cuillères à soupe d'huile d'olive. 

Une fois que l'huile est chaude vous pouvez mettre les oignons dans la poêle, ajoutez du poivre, les herbes de Provence et le sucre en poudre. Il ne faut surtout pas mettre de sel car il y aura les anchois. Le sucre est indispensable pour enlever l'acidité de l'oignon. 

Faites revenir les oignons jusqu'à que leur couleur soit légèrement jaune. Il ne faut pas qu'ils reviennent de trop car ils vont encore cuire dans le four. 

Le secret de la Pissaladière est là. Il faut garder quelques filets d'anchois et mettre le reste dans la poêle avec les oignons. Les anchois vont fondre à la chaleur et se mélanger aux oignons. Si vous pouvez ajouter une cuillère à soupe de l'huile des anchois dans la préparation ce sera meilleur. 

Vous pouvez étaler la pâte à pain sur une plaque de four huilée à l'huile d'olive. 

Versez votre préparation sur la pâte et mettez des anchois et des olives pour la décoration. 

Préchauffez votre four à 220°C et mettre ensuite la pissaladière. 

Pour le temps de cuisson dès que la pâte à pain est cuite (voir aux bords de la pâte) vous pouvez sortir votre pissaladière. 

Il faut laisser la pissaladière refroidir car elle se déguste froide. 

Vous pouvez l'accompagner d'une salade frisée et d'un Bandol rosé c'est excellent.

https://assets.afcdn.com/video13/20180723/v540563_pissaladiere-1080-1080-fr-mp4_HD.mp4

This is a gorgeous oniony tart made like a pizza – it makes a great starter or lunch, hot or cold.

strong white bread flour

salt

yeast

milliliters water

olive oil

onion

thyme

tomatoes

anchovy

black olives

Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.

Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time – it's not critical for this relaxed recipe.

While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.

Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.

Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.

Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.

Pissaladiere, a flatbread from the South of France, is a great recipe idea for the summer picnics since it can be eaten hot, cold than lukewarm.

all-purpose flour

active dry yeast

water

onions

garlic

bay leaf

savory

oregano

extra virgin olive oil

Dilute the yeast in a little warm water.

Meanwhile, mix the flour with the salt, then add the yeast. Pour the warm water and mix.

Then, pour the olive oil and knead for 5 minutes until the dough is homogeneous and forms a ball that pulls away from the edges of the bowl.

Cover and allow to rest for an hour in a warm place.

Dough

In a large pan, cook the sliced onions, ​​in olive oil with the unpeeled whole garlic cloves, thyme, bay leaf, savory and oregano. Cook on low heat, stirring regularly for at least 1h30, until you get a kind of compote.

One hour into the cooking of the onions, spread the dough to the size of a baking sheet. Place the dough on the baking sheet and cover with a slightly damp cloth. Let rest for one hour.

Preheat the oven to 410 F / 210 C.

Remove garlic cloves and aromatic sprigs from the cooked onions. Add a very small of amount of salt (anchovies and olives are already salted). Spread the onions on the dough with a skimmer or slotted spoon to allow the oil to drain.

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Pissaladière

Pissaladière

Pissaladière

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