PISSALADIERE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To make the onion filling:
- In a large saute pan, cook the onions with salt in 2 tablespoons olive oil over medium-low heat until very soft and caramelized, about 30 minutes. Add the minced garlic and thyme and cook for an additional 5 minutes. Season the onions with salt, and pepper, to taste. Cook's Note: Slightly under salt to account for the salt from the anchovies and olives.
- To assemble:
- Preheat the oven to 425 degrees F.
- Stretch the dough into a long rectangle and place on a greased baking sheet. It should almost fit the size of the baking sheet. Spread the onion mixture on the dough, leaving a small border. Arrange the anchovies and olives decoratively over the onions. Brush the exposed dough with the remaining olive oil and bake in the hot oven until golden and cooked through, 15 to 20 minutes.
PISSALADIERE
Categories Fish Olive Appetizer Bake Fall Spring Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Make crust:
- Mix flour and salt in processor. Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours.
- Make filling:
- Heat oil in heavy large skillet over medium-low heat. Add onions, garlic, bay leaf and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf. (Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling. Let dough soften slightly at room temperature before rolling out.)
- Preheat oven to 425°F. Lightly oil large baking sheet. Roll out dough on floured surface to 11-inch round. Transfer dough to prepared sheet. Crimp edges of dough to form stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
- Bake pissaladière until crust is crisp and golden, about 30 minutes. Transfer to platter and serve.
PISSALADIèRE
This is a gorgeous oniony tart made like a pizza - it makes a great starter or lunch, hot or cold.
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 400 calories, Fat 1.4 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 3.4 milligram of sodium
PISSALADIèRE
Sweet, caramelized onions, briny anchovies and olives make the up the topping for this traditional Provençal tart. This version calls for a yeasted dough, which makes the tart somewhat like a pizza. But puff pastry, which Julia Child preferred, is also traditional, and quite a bit richer. If you'd rather use that, substitute a 12- to 16-ounce package for the yeast dough, and bake the tart at 375 degrees until the bottom and sides are golden brown, about 20 to 25 minutes. Pissaladière makes great picnic fare, in addition to being a terrific appetizer or lunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, lunch, pies and tarts, appetizer, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the filling: Finely chop 2 of the anchovy fillets. Heat oil in a large skillet over medium heat. Add onions, garlic, thyme and chopped anchovy, then cover pan and cook, stirring occasionally, for 20 minutes. Reduce heat to medium-low, stir in salt, and continue cooking for 25 minutes, stirring occasionally. The onions should be pale golden and very soft; lower the heat if they start to turn dark brown at the edges or stick to the skillet. Use your judgment on timing: Look to the color of the onions to tell you when they're done. Remove from heat and cool completely before using.
- Meanwhile, make the dough: In a medium bowl, sprinkle dry yeast over warm water. Let stand until foamy, about 5 minutes, then add oil. In a large bowl, whisk together flour and salt, then stir in yeast mixture with a wooden spoon until combined. Turn bowl's contents out onto a floured surface and knead until uniform and elastic, 3 to 5 minutes. (Flour your hands if necessary to keep dough from sticking.) Transfer dough to an oiled bowl, flip the dough over, cover bowl with a damp cloth and let rest in a draft-free place for 1 hour.
- Lightly oil an 11x17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11x16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat the oven to 400 degrees. Spread cooked onions evenly over dough, and top with remaining anchovies and olives. Bake until edges and underside are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 574 milligrams, Sugar 7 grams
CHEAT'S PISSALADIèRE
This simple, speedy tortilla is perfect for satisfying cheesy cravings and makes an ideal lunch or easy supper. Top with crunchy onions and gooey gruyère
Provided by Adam Bush
Categories Lunch, Supper
Time 30m
Number Of Ingredients 4
Steps:
- Finely slice the onions and gently cook with a glug of oil and a pinch of salt in a frying pan for 20 mins.
- Heat oven to 200C/180C fan/ gas 6. Put 2 of the wraps on a baking tray and divide the gruyère between them. Top each with another tortilla, then the onions. Halve the olives and scatter on top with the anchovies. Sprinkle over the remaining gruyère and bake for 5-10 mins until crisp.
Nutrition Facts : Calories 674 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 3.6 milligram of sodium
PISSALADIERE II
Make and share this Pissaladiere II recipe from Food.com.
Provided by MsBindy
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Roll out pastry dough and line a 9-inch pie pan with it.
- Saute the onions and garlic in olive oil until tender and lightly golden.
- Add the basil and salt.
- Preheat oven to 375°F.
- Thoroughly mix the eggs, milk, mustard and flour and set aside.
- Combine the 2 cheeses.
- Sprinkle 1/2 the cheese into the pie shell.
- Spread the sauteed onions over the cheese.
- Scatter on the olives.
- Pour the egg-milk mixture into the pie.
- Cover with remaining cheese and arrange the tomato slices on top.
- Bake 40-45 minutes or until set.
Nutrition Facts : Calories 332.5, Fat 22.4, SaturatedFat 8.3, Cholesterol 244, Sodium 606.1, Carbohydrate 15.8, Fiber 2, Sugar 4.9, Protein 17.6
PISSALADIERE
Provided by Ina Garten
Categories appetizer
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
- Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F.
- Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
- Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.
PISSALADIERE
Categories Bread Fish Olive Onion Appetizer Bake Lunch Winter Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 8 minutes. Add flour, 2 tablespoons oil and salt. Process until dough forms ball, about 30 seconds. Knead on floured surface until smooth and elastic, about 3 minutes. Lightly oil large bowl. Add dough; turn to coat. Cover bowl with plastic, then towel. Let rise in warm draft-free area until doubled, about 1 hour.
- Meanwhile, heat 3 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until beginning to brown, about 20 minutes. Stir in anchovies.
- Preheat oven to 425°F. Oil baking sheet. Punch down dough. Knead on floured surface until smooth, 2 minutes. Roll out to 12-inch round. Transfer to baking sheet. Pierce dough all over with fork.
- Bake curst 5 minutes. Spoon onion mixture over, leaving border around edge. Sprinkle with olives and marjoram. Bake until cr ust is golden, about 15 minutes.
PISSALADIERE (PROVENCAL ONION TART)
The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone.
Provided by Member 610488
Categories No Shell Fish
Time 1h15m
Yield 2 tarts
Number Of Ingredients 19
Steps:
- In workbowl of food processor fitted with plastic dough blade (can use metal blade if necessary), pulse flour, yeast, and salt to combine, about five 1 second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds.
- Generously dust work surface with flour. Using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball.
- Lightly oil 1 quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
- While dough is rising, heat oil in 12 inch nonstick skillet over high heat until shimmering but not smoking. Stir in onions, garlic, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes.
- Reduce heat to medium-low and cook, stirring frequently. After 15 minutes, remove garlic cloves, mince them and then return them to the pan, along with the balsamic vinegar. Stir and continue cooking for 5 more minutes, until onions have softened and are medium to golden brown. Off heat, stir in water; transfer to bowl and set aside.
- When dough has doubled, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500°F.
- Remove dough from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece.
- Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside.
- Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (like a very large breadstick). Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14x8 inch oval.
- Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Sprinkle with fennel seeds and marjoram, if using.
- Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.
- Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.
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PISSALADIèRE RECIPE - ANDREW ZIMMERN | FOOD & WINE
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Servings 1Total Time 1 hr 45 mins
- In a large skillet, heat the olive oil until shimmering. Add the onions, rosemary and a generous pinch of salt and cook over moderate heat, stirring occasionally, until soft and caramelized, 40 to 45 minutes. Stir in the vinegar and garlic and cook until the mixture is fragrant and the vinegar evaporates, about 2 minutes. Stir in the parsley and season with salt. Let cool completely. Discard the rosemary sprig.
- Meanwhile, roast the red pepper directly over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover tightly with plastic wrap and let cool, about 15 minutes. Peel, stem and seed the pepper, then cut into thin strips.
- Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 12-by-14-inch rectangle. Slide the pastry onto the parchment–lined baking sheet and poke it all over with a fork. Top with another sheet of parchment and a baking sheet and bake for 20 to 25 minutes, until the pastry is lightly browned. Remove the top baking sheet and parchment paper and bake the pastry for 15 minutes longer, until slightly puffed and browned. Let cool for 5 minutes.
- Spread the cooled onions evenly over the pastry, then top with the roasted pepper strips, anchovies and olives. Cut into squares and serve.
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