White Lily Savory Tart Pissaladiere Food

PISSALADIèRE

Steps:

• For the dough: 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 onto 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 and leave it to rise for about 1 hour or until the dough springs back when pressed.
• For the filling : while the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions with the garlic, and fry gently for about 10 minutes with a tablespoon of sugar until softened but not browned, stirring from time to time.
• Sprinkle in the thyme, dried herbes de Provence, salt and pepper, and stir well. Cover and cook gently for 30 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 430 F (220 C). Knead the dough again briefly, then roll it out into a large rectangle, then transfer onto a baking tray covered with parchment paper. Don't let the dough rise again.
• Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each anchovy intersection with an olive.
• Bake for 25-30 minutes until golden. Serve warm or lukewarm, cut into squares.

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.

PISSALADIERE (FRENCH ONION-ANCHOVY TART)

Steps:

• Preheat oven to 450 degrees F. Roll out pastry to a 12 by 16-inch rectangle, 1/8-inch thick and transfer to a baking sheet. Brush edges of pastry with water and fold over to form a border 1-inch wide. Score border with tines of a fork and thoroughly prick center. Meanwhile, in a skillet cook onions over low heat in 2 tablespoons olive oil until golden and softened. Stir in garlic and basil. Transfer to a bowl to cool. Sprinkle bottom of tart with 2 tablespoons Parmesan cheese and spread onion mixture over. Sprinkle onions with 2 more tablespoons cheese. Top with tomato slices and brush them with olive oil. Decorate tart with anchovies and olives. Bake for 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle warm tart with 2 more tablespoons cheese and chopped herbs. Serve slightly warm or at room temperature.;

MINI PISSALADIERE

Steps:

• Preheat oven to 350 degrees F. Place puff pastry sheets on a floured work surface. Using a floured 2-inch cookie cutter, cut out 24 rounds. Place on a parchment-lined (baking paper-lined) baking sheet and cover with plastic wrap while cooking onion topping.
• Warm oil in a heavy-bottomed frying pan over medium heat. Add onions and cook over medium-low heat until soft and slightly browned, about 10 minutes. Remove frying pan from heat and allow onions to cool.
• Top each pastry round with onion mixture. Halve the anchovy fillets lengthwise and place two halves in a cross pattern on top of onions on each pastry round. Cut olives into slivers and place in angles of anchovy crosses. Bake until pastry is golden and crisp, 7 to 10 minutes.
• Serve hot, garnished with basil leaves.

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.

PISSALADIèRE

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 the oven to 450°F, 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 the 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 Pissaladière is best eaten the day it is baked, it can be reheated the next day; place in a 200°F oven for 10 to 15 minutes or until heated through.
• In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Stir with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with the oil, salt, and flour. Using a wooden spoon, stir until a dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.

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.