Provence’s Version of Pizza – Pissaladière
This traditional recipe from Provence combines onions that have been cooked for so long they are almost melting, anchovies and olives add design flair and a slightly salty edge to this pizza-like dish. Pissaladière is often served as a snack with an apéro (think chilled rosé) or as a light meal with a green salad. The recipe (below) comes from David Scott Allen’s blog post Life Through Rosé-filled Glasses. Take a look his photos they are mouth-watering.
- 2 tbsp Butter
- 3 1/2 pounds Yellow Onions peeled, halved and sliced
- 2 tsp Demerara sugar (raw sugar)
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dried Thyme
- 2 tsp Balsamic Vinegar
- 1 sheet Puff Pastry thawed*
- 20-24 Anchovy fillets packed in oil, drained
- 10-15 Moroccan oil-cured olives halved and pitted
- 2 tsp olive oil
- 2 tsp Fresh Thyme chopped
- Preheat oven to 350°F.
- Melt the butter in a large skillet over medium heat.
- Add the onions and Demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
- Sprinkle with salt, pepper, and thyme and mix well. (Do not be tempted to add additional salt - both the anchovies and the olives bring plenty of salt to the recipe.)
- Transfer the skillet to the preheated oven.
- Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are well caramelized throughout.
- Add the vinegar during the last 5 minutes of cooking.
- Remove the onions from the oven and set them aside while preparing the pastry for the pissaladière. Let them come to room temperature. **
- Raise the oven temperature to 425°F.
- Roll out the pastry to 13-inch x 19-inch rectangle.
- Place the pastry onto a 12-inch by 18-inch baking sheet, folding the edges of the pastry over about 1/2-inch to create a raised border.
- Spread the pastry with the onion confit up to the doubled edges.
- Arrange the anchovy filets in a harlequin (diamond) patter and place 1 pitted half-olive in the middle of each diamond.
- Bake it for 15 to 18 minutes, until the pastry has puffed up, turned golden, and crisped.
- Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart.
- Cut it into rectangles and serve very warm or at room temperature.