Pissaladiere is a cake popular in the south of France, in beautiful Provence. In it, the sweetness of caramelized onions successfully softens the salty taste of anchovies and is accentuated by the piquancy of pickled olives. Since this dish is traditional, rustic, it has dozens of variations, many housewives wanted to add something special to the recipe of their grandmothers and great-grandmothers.
It is necessary
-
- Pissaladiere
- 50 g butter
- ½ cup olive oil
- 3 large onions (about 600 g)
- 2 cloves of garlic
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tablespoon of capers
- 220 g flour
- 11 g baking powder
- 30 g butter
- 180 ml buttermilk
- 10 anchovies
- Pissaladiere (with mushrooms and cherry tomatoes)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 sweet onions
- 250 g champignons
- 2 cloves of garlic
- 2 sprigs of thyme
- plus 1 tablespoon thyme leaves
- 1 sprig of rosemary
- 1 sheet of frozen puff pastry
- 15 large pitted olives
- 15 cherry tomatoes
- 15 anchovies
Instructions
Step 1
Pissaladiere
Peel the onions, rinse, dry and cut into thin half rings. Peel and crush the garlic with the wide side of a large knife. In a large heavy-bottomed saucepan, melt the butter and combine with the olive. Add garlic, thyme sprig, chopped bay leaf. Add onion. Simmer over low heat for about 30 minutes, stirring occasionally. It is necessary for the onion to become soft, but not brown. Remove bay leaf and thyme, add capers, stir. Preheat oven to 220C.
Step 2
Sift the flour and baking powder into a wide bowl. Cut the butter into cubes and add to the flour, mix the dough. Add the buttermilk. Knead until the dough is smooth. Sprinkle the work surface with flour and roll the dough into a rectangular layer about 25x35 cm in size. Line the baking sheet with baking parchment. Using a rolling pin, transfer the dough, shape the sides. Spread the onions evenly over the cake. Divide the anchovies in half, peel and arrange so that they divide the pie into diamonds. Place an olive in the middle of each diamond. Bake 30 minutes until crisp.
Step 3
Pissaladiere (with mushrooms and cherry tomatoes)
Take out a sheet of frozen puff pastry in advance, let it warm up to room temperature and distance. Peel the onion, rinse and cut into thin half rings. For mushrooms, separate the caps from the legs, cut the first into slices across, the second into circles. Put the mushrooms in a dry frying pan and evaporate the liquid from them. Melt the butter in a deep saucepan over medium heat, add the olive oil, chopped garlic, a sprig of thyme and rosemary. Put onion and simmer until even caramel brown color, add mushrooms, salt and pepper and remove from heat.
Step 4
Roll out the dough and cut into 30 squares. Form boats out of them by pinching the dough around the edges. Place on a baking sheet lined with baking paper. In each boat, first put a spoonful of onions with mushrooms, then half of the peeled anchovy and half of an olive and a cherry tomato. Sprinkle with thyme. Bake for 20 minutes at 190 ° C until golden brown. Serve warm or chilled.
