Airy Pissaladiere Recipes

CLASSIC PROVENCAL PISSALADIèRE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Melt the butter in a large skillet over medium heat.
• Add the onions and demerara sugar and sauté , frequently stirring, until the onions become tender and start to turn golden at this point, be very careful not to burn the onions as this can leave a very bitter taste to the whole dish.
• Sprinkle the cooked onions with salt, pepper, and thyme.
• Stir the mixture and transfer the skillet to the preheated oven.
• Cook for 20 to 30 minutes, occasionally stirring, until the onions are wilted, very soft, and are a medium gold throughout, again check for burning.
• Add the vinegar during the last 5 minutes of cooking.
• Remove from the onions from the oven and set them aside to cool while preparing the pastry for the pissaladiere.
• Raise the oven temperature to 425 F.
• Press the thawed pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges.
• Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry.
• Arrange the anchovy fillets and olives on the pissaladière in a criss-cross pattern then place an olive into each rectangle pattern to make an attractive looking tart.
• Bake the tart for 15 to 25 minutes in the center of the heated oven 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. Enjoy!

AIRY PISSALADIERE

Steps:

• In a small bowl, combine warm water and yeast. Let stand 10 minutes until foamy. Brush two baking sheets with olive oil.
• Place flour and salt in food processor. Add yeast mixture and 3 tablespoons oil; process just until dough comes together. Knead on lightly floured surface for 2 minutes. Divide in half. Shape each half into a log; divide each into 6 equal-size pieces; flatten slightly with palm to form disks. Transfer to baking sheets. Cover with plastic, then with hot, damp cloth. Let stand until doubled in size, about 1 hour.
• Preheat oven to 400 degrees. Heat pizza stone for 30 minutes, or large baking sheet for 15.
• In skillet over medium-low heat, heat 2 tablespoons oil. Add onions; cook until they begin to soften, stirring often, about 30 minutes. Add sugar; raise heat slightly. Cook until golden, stirring often, about 60 minutes more. Season with salt and pepper.
• On lightly floured surface, gently roll or stretch each disk of dough into a 1/4- inch-thick oval. Brush with remaining 2 tablespoons oil; top with onions, eggs, fennel, olives, and Gruyere. Sprinkle with salt and pepper. Transfer to preheated pizza stone. Bake until crust is golden, about 12 minutes. Garnish with herbs; drizzle with oil, if desired. Cut into wedges; serve.

PISSALADIERE

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.

PEPPER PISSALADIèRE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the onions, garlic, peppers and olive oil into a roasting tin and cook for 40-45 mins, stirring occasionally, until the onions and peppers are soft and tinged brown. Stir in the olives and capers, and season well.
• While the onions are cooking, make up the pizza dough following pack instructions. Roll and press the dough out to fit a baking tray, about 40 x 30cm. Leave to rise in the tray for 10 mins, then spoon over the topping mix. Press gently into the dough and leave for another 10 mins. Scatter over the anchovies, if using.
• Bake for 25-30 mins or until the dough has risen and cooked through. Drizzle with more olive oil to serve if you like.

PISSALADIERE

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.

PISSALADIèRE

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.

PISSALADIERE

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.

PUFF PASTRY PISSALADIèRE

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• To make the melted onions, heat the olive oil in a large skillet over medium heat and sauté the onions until translucent, about 7 minutes. Add the vinegars and a pinch of white pepper. Decrease the heat, stir in the sugar, and cook until the liquid is almost completely reduced and the onions have "melted" into a jam, 20 to 25 minutes. Remove from the heat. Stir in the thyme. Set aside.
• Place the puff pastry on a floured surface and roll out 1 inch larger all around. Lay on a baking sheet lined with parchment. Cut 3/4-inch-wide strips off each side of the puff pastry. Brush the edges of the pastry with the yolk mixture and place the cut strips on the edges to make a pastry rim. Cover the inside evenly with the toppings, starting with the melted onions and ending with the anchovies. Brush the rim with the yolk mixture. Place on a grate in the oven and bake until golden brown, about 15 minutes.
• Remove from the oven and immediately dust with the grated goat cheese. Cut into portions and serve warm.

CHEAT'S PISSALADIèRE

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.

PISSALADIèRE

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.