Pissaladiere Food

PISSALADIERE

Steps:

• Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
• Preheat oven to 450 degrees, with a rack in the center. Heat olive oil in a large skillet over medium heat. Add garlic, onions, and salt. Cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add thyme and parsley; set aside to cool.
• Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon. Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough. Arrange onions on top, then add anchovies in a decorative pattern to form X-shapes. Dot with olives. Bake 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although Pissaladiere is best eaten the day it is baked, it can be reheated the next day; place in an oven heated to 200 degrees for 10 to 15 minutes until heated through.

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.

PISSALADIèRE

Steps:

• Dilute the yeast in a little warm water.
• Meanwhile, mix the flour with the salt, then add the yeast. Pour the warm water and mix.
• Then, pour the olive oil and knead for 5 minutes until the dough is homogeneous and forms a ball that pulls away from the edges of the bowl.
• Cover and allow to rest for an hour in a warm place.
• In a large pan, cook the sliced onions, ​​in olive oil with the unpeeled whole garlic cloves, thyme, bay leaf, savory and oregano. Cook on low heat, stirring regularly for at least 1h30, until you get a kind of compote.
• One hour into the cooking of the onions, spread the dough to the size of a baking sheet. Place the dough on the baking sheet and cover with a slightly damp cloth. Let rest for one hour.
• Preheat the oven to 410 F / 210 C.
• Remove garlic cloves and aromatic sprigs from the cooked onions. Add a very small of amount of salt (anchovies and olives are already salted). Spread the onions on the dough with a skimmer or slotted spoon to allow the oil to drain.
• Decorate with filets of anchovy and black olives.
• Bake in preheated oven for 20 minutes. Pour in a drizzle of olive oil (optional) and serve with a chill rosé wine.

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.

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.

PISSALADIERE

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.)

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!

PISSALADIERE (PROVENCAL ONION TART)

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.

PISSALADIèRE (FRENCH PIZZA)

Steps:

• Preheat your oven and a pizza stone to 500°F (or up to 550°F if your oven can go higher.)
• While the oven preheats, gently heat the olive oil in a heavy-bottomed skillet. Add the onions, thyme, bay leaf, garlic, salt and pepper, stirring to evenly coat with oil, and cook gently over medium low to low heat (lowering if necessary to prevent over-browning) for about 20 minutes, until the onions are softened and just lightly browning around the edges. Do not caramelize the onions completely or they will scorch in the oven giving a burned taste to the final product. Remove the bay leaf from the caramelized onions.
• Dust your work surface with flour and gently stretch your pizza dough into a circle. Use a floured rolling pin to stretch the dough out until it is about 1/8-inch thick. Generously cover a pizza peel with semolina or cornmeal.
• Spread the onion mixture (including the oil) to within 1/4-inch of the edges of the crust. Arrange the anchovies and olive halves over the top of the onions. If you're using the red bell pepper strips, arrange those artfully among the anchovies. Give the peel a gentle shake to be sure the dough isn't sticking. If it is, carefully lift that area and sprinkle more semolina or cornmeal underneath to fix it.
• Slide the dressed dough onto the hot stone and bake for between 8 and 15 minutes, depending on the heat of your oven, or until it is evenly browned and crisp underneath. Use the peel to transfer the Pissaladière to a cutting board.
• Cool for five minutes, cut into wedges and serve warm or at room temperature.

PISSALADIERE II

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.

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.