CLASSIC PROVENCAL PISSALADIèRE
A classic Provencal Pissaladière is a favorite French dish, no wonder when made of onion confit, puff pastry, anchovies, and olives.
Provided by Rebecca Franklin
Categories Appetizer
Time 1h10m
Yield 10
Number Of Ingredients 12
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!
Nutrition Facts : Calories 291 kcal, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, Sodium 190 mg, Fat 16 g, ServingSize Serves 10, UnsaturatedFat 12 g
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
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.
KIDS PISSALADIERE
Provided by Ina Garten
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- 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.
- Spread the tomato paste onto the dough, leaving a 3/4-inch border all around. Artfully arrange the sliced tomatoes and sliced mozzarella on top. Sprinkle with the Cheddar, pepper, and thyme. 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 Fish Olive Onion Side Bake Rosemary Fall Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For topping:
- Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- For crust:
- Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.
- Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.
- Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18x12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.
- Preheat oven to 475°F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)
PISSALADIERE PROVENCALE
A Pissaladiere is the French close cousin to a Pizza. You can use this recipe for the dough or use any focaccia dough, pizza dough or puff pastry. This is an anchovy lovers delight. Recipe adapted from Flo Braker
Provided by Chef Kate
Categories Yeast Breads
Time 2h30m
Yield 12-15 serving(s)
Number Of Ingredients 18
Steps:
- Electric mixer method: In a large mixing bowl, sprinkle yeast over water with the sugar.
- Let proof and soften for about 5 minutes.
- With paddle attachment, add oil, and stir to blend.
- Add 1 cup flour and stir until smooth.
- With dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes.
- Food processor method: Place flour and salt in food processor bowl; process briefly just to blend.
- Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass.
- Place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth.
- Knead in no more than three tablespoons additional flour.
- Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour.
- While dough is rising, prepare the filling.
- Heat the oil and butter in a large skillet and over medium-low heat sauté the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
- Throughout the cooking time, always stir occasionally to prevent onions from browning or scorching.
- Add the water and thyme, and over high heat cook until the water evaporates.
- Over low heat, continue sautéing about 20 minutes longer, until onion mixture is similar to a paste (yield at this time is 3 cups).
- Remove sprig of thyme.
- Set aside to cool.
- Adjust the rack in the lower third of the oven and preheat the oven to 425 degrees.
- Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
- Punch dough down.
- With fingertips, press and stretch the dough to fit the pan.
- If the dough becomes elastic, rest a couple of minutes, then press again.
- Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
- Spread the onion filling evenly over the dough to the edges.
- Sprinkle Parmesan over filling.
- Arrange the anchovy fillets, lattice-fashion, over the filling and dot the olives over the surface.
- Keep the design close together so that when cut, each portion will include an olive and some anchovy.
- Bake for about 30 minutes or until edge of crust is light gold.
- Sprinkle freshly ground pepper over top.
- Cut rectangles, squares or wedges while warm or at room temperature.
- Notes: For an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away.
- For a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake.
- If anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.
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
PEPPER PISSALADIèRE
This vibrant dish makes a simple yet delicious supper which is perfect for sharing
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 306 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 2.3 milligram of sodium
PASSALADIERE
A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place of each tablespoon of fresh.
Provided by Patti599
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out the dough into a rectangle about 12x16 inches and 1/8 inch thick. Transfer to a baking sheet and chill for 30 minutes.
- In a large skillet, heat 2 tablespoons of oil until hot, then saute onion, thyme and rosemary, plus salt and pepper to taste.Cook, stirring occasionally, until golden, Add the 1 cup of chopped tomatoes and cook until liquid is evaporated. Stir in the fresh basil.
- Preheat the oven to 450 degrees. Brush the edges of the dough with water and fold them over about an inch to form a border about an inch wide. With the tines of a fork, score the border and prick the center of the tart.
- Sprinkle 2 tablespoons of cheese on the tart shell and top with the onion mixture. Sprinkle with 2 more tablespoons of cheese. Top with sliced tomatoes. Brush with the other 2 tablespoons of oil, and decorate with olives.
- Bake 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle with the rest of the cheese and fresh herbs.
Nutrition Facts : Calories 625.5, Fat 45, SaturatedFat 12.1, Cholesterol 16.6, Sodium 610.3, Carbohydrate 42.9, Fiber 3.1, Sugar 4.2, Protein 14
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.
MINI PISSALADIèRES
Leave the stress behind and make these mini bites the day before your party. A great canapé to impress guests
Provided by Mary Cadogan
Categories Buffet, Canapes, Lunch, Starter
Time 1h
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Heat the oil in a large, wide pan, then fry the onions for 20 mins until softened and lightly golden, stirring occasionally. Stir in the garlic, vinegar, herbs, salt and pepper, then cook for a few mins more. Leave to cool.
- Heat oven to 220C/fan 200C/gas 7. Unroll the pastry and cut into 4cm squares. Put on a large baking sheet, a little apart, then spoon a little onion mix onto each. Top with half an olive or piece of sundried tomato and a strip of anchovy. Bake for 10-12 mins until puffed up and golden.
Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
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