Pissaladière tart
This combination of slow-cooked onions, anchovies, and crispy pasty is hard to resist.
Equipment
Ingredients
- 1 lb white flour
- 3-4 tbsp sunflower oil
- 7-8 medium sweet onions
- 6-8 anchovies filets
- 10-14 black olives
- 1 cup white wine from Provence
- 3-4 tbsp olive oil
- salt and black pepper
- 2+ cups Water
Instructions
To Make the Dough
- Preheat your oven to 180°C (350°F)
- In a stockpot, heat 12 cl (1/2 cup) of water. When boiling, add 12cl (1/2 cup) of sunflower oil. When boiling again, add the flour and a pinch of salt to a bowl.
- Mix it all and shape your dough into a ball
- In a large baking sheet, spread an even layer of dough
- Put in the oven for 20 minutes
- Remove and allow to cool
To Prepare the Onions
- Meanwhile, chop your onions and place them in a heavy skillet with a glass of water. Heat the onions on medium heat.
- Add olive oil, pepper and only a little salt
- Cook the onions that way for at least an hour, always making sure there still is a little water in the pan
- Near the end (when the onions are very tender), let all the water steam off and add a glass of white wine.
- Let the wine steam off, and then layer your onions on the dough.
- Arrange the anchovy filets and the olives on top of the onions. Add a few drops of olive oil and put the tart back in the oven for 12 minutes.
- Remove from the oven and allow to cool. Serve it barely warm with a green salad.
Notes
The base of a pissaladière is similar to an Italian focaccia. The onions are cooked slowly until they are essentially confit and practically melting.
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