Pissaladière - Onion, Olive and Anchovy TartTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Waiting time: 1 hour
Cooking time: About 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:73.7 kcal
Proteins:2.7 g
Fats:0.8 g
Carbohydrate:14.5 g
Fibers:2 g
Sugar:4.3 g
Cholesterol:0.7 mg
Sodium:89.1 mg
Calcium:42.1 mg
Energy:265 kcal
Proteins:9.6 g
Fats:2.9 g
Carbohydrate:52.3 g
Fibers:7.1 g
Sugar:15.6 g
Cholesterol:2.4 mg
Sodium:320.4 mg
Calcium:151.4 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
bread dough, bought from a bakery
3000
g
onions
2
cloves of garlic
50
g
niçois black olives
10
anchovy fillets
thyme, bay leaf, salt and pepper
olive oil
METHOD
- Slice the onions thinly and cook them gently in olive oil over low heat with a pinch of salt, the crushed garlic, thyme and bay leaf. Cover and cook until very soft but not browned;
- roll out the bread dough and line a large tart or pizza pan;
- let the dough rise in a warm spot until doubled in volume, then dry it for 10 minutes in a fairly hot oven;
- remove the bay leaf; spread the onions evenly over the entire surface of the dough;
- sprinkle with olives, arrange the anchovies on top and drizzle with olive oil;
- bake in a very hot oven for about 15 minutes; sprinkle with freshly ground pepper once you take it out of the oven.
CHEF'S NOTES
Pissaladière is a tart consisting of a flour and olive oil crust entirely covered with onions that have been slowed cooked in oil without browning. It owes its name to its topping of anchovies (pissala) and black olives. Pissaladière can be eaten hot or warm, served with drinks or as an hors-d’oeuvre, and will last for 4 to 5 days if kept cold.
