Pepper Pissaladière Recipes

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CLASSIC PROVENCAL PISSALADIèRE



Classic Provencal Pissaladière image

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

2 tablespoons butter
6 yellow onions (chopped)
2 teaspoons demerara sugar (raw sugar)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
2 teaspoons balsamic vinegar
1 sheet Puff pastry (thawed)
20 canned anchovy fillets (drained)
20 black olives in oil (drained)
2 teaspoons extra virgin olive oil (preferably French)
2 teaspoons fresh thyme (chopped)

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

PEPPER PISSALADIèRE



Pepper pissaladière image

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

2 Spanish onions , finely sliced
3 fat garlic cloves , finely sliced
4 peppers , sliced - red or yellow will look best
4 tbsp olive oil , plus a little more for drizzling if you want
2 handfuls pitted green or black olives , quartered
2 tbsp capers , rinsed and drained
145g pack pizza base mix
6 anchovies , each cut into 4 long strips (optional, remove to make it veggie)

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

PISSALADIERE



Pissaladiere image

Provided by Food Network

Time 2h40m

Yield 8 first-course servings

Number Of Ingredients 14

1 1/3 cups/185 g flour, plus more if needed
1 1/2 teaspoons dry yeast
1/3 cup/75 ml warm water
1 egg
3/4 teaspoon salt
A grinding of pepper
1/4 cup/60 ml olive oil
1 1/2 pounds/675 g onions, thinly sliced
2 teaspoons herbes de Provence
1 bay leaf
Salt and freshly ground black pepper
3 ounces/90 g anchovy fillets, rinsed and drained, then halved lengthwise
1 medium tomato, thinly sliced (optional)
About 1/4 cup/25 g nicois olives, pitted

Steps:

  • To make the dough: Make a well in the flour. Sprinkle the yeast over the warm water and set aside until dissolved and slightly foamy, about 5 minutes. Beat the egg and salt into it, and pour into the well of the flour. Gradually mix with your fingers, drawing the flour in to make the dough. Knead until smooth and elastic, adding more flour, if needed. Cover and set in a warm place to double in bulk, about 1 hour.
  • To prepare the topping: Heat the oil in a saute pan and add the onions, herbs, salt, and pepper. Cover, and cook, stirring occasionally, until very soft, about 30 minutes.
  • Heat the oven to 400 degrees F. When the dough is ready, punch it down and roll it out like pizza dough. Lay on a baking sheet. Top with the onions. Lay on the tomato slices in rows. Arrange a lattice of anchovies, and fill spaces with olives. Grind over pepper. Let sit 15 minutes for the dough to rise up again a bit. Bake until the crust is done, about 30 minutes.

PISSALADIERE



Pissaladiere image

Provided by Ina Garten

Categories     appetizer

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 15

1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted

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 STRIPS



Pissaladiere Strips image

Categories     Condiment/Spread     Fish     Olive     Onion     Bake     Cocktail Party     Oscars     Bell Pepper     Gourmet

Yield Makes 6 (hors d'oeuvre) servings

Number Of Ingredients 14

For filling
1 medium onion, finely chopped
2 flat anchovy fillets, rinsed and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 teaspoon finely chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1/2 cup Niçoise or other brine-cured black olives, pitted and coarsely chopped
For dough
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup whole milk

Steps:

  • Make filling:
  • Cook onion, anchovy, bell peppers, rosemary, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes. Transfer to a bowl and stir in olives, then cool filling.
  • Make dough while filling cools:
  • Preheat oven to 400°F with rack in middle.
  • Whisk together flour, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
  • Assemble tarts:
  • Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin. Cut into 3 equal strips. Arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.
  • Bake until crust is golden, 20 to 25 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1-inch pieces.

PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)



Pissaladiere (Onion, Olive, and Anchovy Pizza) image

Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.

Provided by Charlie_one

Categories     World Cuisine Recipes     European     French

Time 3h45m

Yield 6

Number Of Ingredients 14

1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons water, or as needed
3 tablespoons olive oil
2 ½ pounds onions, thinly sliced
3 cloves garlic, minced
1 small bay leaf
1 teaspoon chopped fresh thyme
1 tablespoon drained capers
salt and ground black pepper to taste
20 large Niçoise olives, pitted and coarsely chopped
16 anchovies anchovy fillets

Steps:

  • Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
  • Heat 3 tablespoons oil in a 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.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
  • Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
  • Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g

PISSALADIERE



Pissaladiere image

Provided by Florence Fabricant

Categories     pizza and calzones, appetizer

Time 1h

Yield 12 servings

Number Of Ingredients 9

1 packet active dry yeast
Salt and freshly ground black pepper
5 tablespoons extra virgin olive oil
2 1/2 to 3 cups all-purpose flour
2 pounds yellow onions, sliced paper-thin
1 bay leaf
1 teaspoon herbes de Provence
18 oil-cured black olives, halved and pitted
16 anchovies or strips of canned piquillo pepper, or some of each

Steps:

  • Dissolve yeast in 1 cup of very warm water in a large bowl. Add 1 teaspoon salt, pepper to taste and 1 tablespoon oil. Stir in 2 1/2 cups flour, half a cup at a time. Begin kneading dough in bowl, adding more flour to make it soft and not too sticky. Knead about 5 minutes. Cover, and set aside to rise 1 hour.
  • Heat 3 tablespoons oil in large skillet. Add onions, 1 teaspoon salt, bay leaf, herbes de Provence and pepper to taste. Cook over low heat until onions start to soften; cover, and cook about 45 minutes, until very soft but not colored. Uncover, remove bay leaf and increase heat briefly to cook off excess liquid.
  • Heat oven to 475 degrees. Punch dough down. Roll, and stretch to fit a pizza pan or jellyroll pan greased with remaining oil. Spread with onions. Arrange olives, anchovies and peppers in pattern on top. Bake 20 minutes, cut in squares or wedges and serve.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 3 grams

PISSALADIèRE



Pissaladière image

Sweet, caramelized onions, briny anchovies and olives make the up the topping for this traditional Provençal tart. This version calls for a yeasted dough, which makes the tart somewhat like a pizza. But puff pastry, which Julia Child preferred, is also traditional, and quite a bit richer. If you'd rather use that, substitute a 12- to 16-ounce package for the yeast dough, and bake the tart at 375 degrees until the bottom and sides are golden brown, about 20 to 25 minutes. Pissaladière makes great picnic fare, in addition to being a terrific appetizer or lunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, pies and tarts, appetizer, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

18 anchovy fillets, or to taste
1/4 cup olive oil
3 pounds/about 1.4 kilograms onions, thinly sliced
1 clove garlic, grated on a Microplane or minced
1 teaspoon thyme leaves, chopped
1/2 teaspoon fine sea salt
1/4 cup Niçoise olives, pitted or not, or to taste
1 1/2 teaspoons active dry yeast
2/3 cup warm water
3 tablespoons olive oil
2 cups/250 grams all-purpose flour
1 1/2 teaspoons fine sea salt

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.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 574 milligrams, Sugar 7 grams

PISSALADIERE



Pissaladiere image

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

Topping
1/4 cup (1/2 stick) butter
6 pounds onions, thinly sliced
6 fresh thyme sprigs
4 fresh rosemary sprigs
2 bay leaves
6 tablespoons extra-virgin olive oil
Crust
1 cup warm water (105°F to 115°F)
1 tablespoon dry yeast (from 2 envelopes)
1 teaspoon sugar
2 3/4 cups (or more) all purpose flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
Yellow ornmeal
20 drained anchovy fillets
20 oil-cured black olives, pitted
1 tablespoon chopped fresh thyme

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.)

AIRY PISSALADIERE



Airy Pissaladiere image

These savory tarts are a specialty of Nice, in southern France. Traditionally the pissaladiere has a flaky crust, but this crisp crust gives it a lighter taste.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12 Individual Tarts

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
4 pounds onions, cut into 1/4-inch dice
2 teaspoons sugar
Coarse salt and freshly ground black pepper
All-purpose flour, for dusting
4 Hard Boiled Eggs, peeled and sliced 1/4 inch thick
1 bulb fennel, trimmed, thinly sliced
3 ounces oil-cured black olives, pitted and halved lengthwise
3 ounces Gruyere cheese, grated
Fresh rosemary and thyme, for garnish
1 3/4 cups warm water (110 degrees)
2 tablespoons (2 packages) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for pans
4 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons coarse salt

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.

PISSALADIèRE



Pissaladière image

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

200g strong white bread flour
1 tsp salt
2 tsp easy blend dried yeast
150ml warm water
1 tbsp olive oil
4 tbsp olive oil , plus extra for drizzling
1kg onion , thinly sliced
a few sprigs of thyme
2 tomatoes , skinned and chopped
2 x 80g cans anchovy fillets, drained, fat ones halved lengthways
a handful of black olives

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

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From thegoodlifefrance.com


PISSALADIERE RECIPE | TASTE OF FRANCE
2020-01-24 1 Cook the pissaladière in an oven at 180C for 18 minutes. Season with pepper after removing from the oven. 1 Slice the pissaladière into 4 cm squares. 2 On a plate, arrange 3 staggered squares of pissaladière, top with the olives, rolled …
From tasteoffrancemag.com


PEPPER PISSALADIèRE RECIPE
Pepper pissaladière recipe. Learn how to cook great Pepper pissaladière . Crecipe.com deliver fine selection of quality Pepper pissaladière recipes equipped with ratings, reviews and mixing tips. Get one of our Pepper pissaladière recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Pepper pissaladière Bbcgoodfood.com This vibrant …
From crecipe.com


BEST PISSALADIèRE RECIPES | FOOD NETWORK CANADA
2009-10-28 Set rack at bottom of oven. Step 3. Oil a 10 by 15-inch baking sheet. Step 4. In a medium saucepan combine oil, onions, herbs, salt and pepper. Cook about 45 minutes over low heat. Stir frequently to stop onions from sticking. Cook until onions are soft and take on a caramel colour and liquid has reduced completely. Set aside to cool.
From foodnetwork.ca


PISSALADIèRE (CARAMELIZED ONION AND TOMATO TART)
2016-05-26 Instructions. Melt butter in a large skillet over low heat. Add 1 tablespoon oil, onions, and salt and cook stirring once or twice for fifteen minutes or until the onions begin to brown. Mix in a splash of the champagne/wine and stir. Continue to cook for about an hour, stirring often until the onions are golden and have caramelized.
From homemadeitaliancooking.com


PISSALADIèRE RECIPE - ANDREW ZIMMERN | FOOD & WINE
Instructions Checklist. Step 1. In a large skillet, heat the olive oil until shimmering. Add the onions, rosemary and a generous pinch of salt and cook over moderate heat, stirring occasionally ...
From foodandwine.com


FRENCH ONION PIZZA: PISSALADIèRE - CILANTRO AND CITRONELLA
2019-05-29 Preheat the oven to 225°C (450°F). Uncover the dough and spread the onions on top. Arrange the red peppers in a criss-cross pattern, place and olive in each square and sprinkle over the capers. Lightly drizzle with olive oil and bake for …
From cilantroandcitronella.com


PISSALADIèRE RECIPE | BON APPéTIT
2001-09-30 Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half …
From bonappetit.com


PUFF PASTRY PISSALADIERE | CANADIAN LIVING
2007-12-31 Topping: In large skillet, heat olive oil over medium-low heat; cook onions, garlic, thyme, bay leaf, pepper and sugar, stirring occasionally, for 45 to 55 minutes or until caramelized and about 1-1/2 cups (375 mL) remain. Stir in white wine; set topping aside. Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each ...
From canadianliving.com


PISSALADIèRE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Cook onions in oil in a large nonstick frying pan over medium heat, stirring often, until soft, 8 to 10 minutes. Reduce heat to low and cook, stirring occasionally, until onions are very limp and deep golden brown, about 45 minutes longer. Stir in chopped thyme, salt, and pepper and let cool.
From myrecipes.com


ONION, ROAST PEPPER & PISSALADIERE: RORY O'CONNELL - RTE
2017-01-17 Taste and correct seasoning and spread out the onions to cool completely. Roll the chilled pastry and use to line the base and sides of a swiss rool type tin, 23 cm x …
From rte.ie


PISSALADIèRE RECIPE
2021-12-17 Meanwhile, heat 2 tbsp of olive oil in a large frying pan and gently cook the onions over a medium heat for 30 minutes until softened, then add the sugar, wine, vinegar and some seasoning. Simmer for 10 minutes, stir in the olives, then set aside to cool. STEP 3. Heat the oven to 200C/fan 180C/gas 6 and line a shallow baking tray with baking paper.
From olivemagazine.com


PISSALADIéRE NIçOISE - THE WIMPY VEGETARIAN
2012-08-04 Preheat the oven to 425 degrees F. Slice the red pepper into long thin slices, toss with a little olive oil, and roast for 15 minutes. Add the capers and brine and continue to roast for another 15 minutes. Arrange the pepper strips on top …
From thewimpyvegetarian.com


PEPPER PISSALADIèRE RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


PISSALADIèRE BY ALAIN DUCASSE - ALL MY CHEFS
Step 1: Onions. Make the pissaladière dough. Let proof for 40 minutes at room temperature before beginning. Heat 2 tablespoons olive oil in a heavy-bottomed pan and add the thinly sliced onions. Add the thyme, bay leaf, and two cloves of crushed garlic. …
From allmychefs.com


PISSALADIèRE | AKIS PETRETZIKIS
Add the onions, bay leaves, aromatics, chilli flakes, salt and pepper. Cover the pan with a lid so that the liquid doesn’t evaporate all at once. Cook the onions for about 1 hour until they slightly caramelize, golden and soften.
From akispetretzikis.com


TUNA AND ROASTED RED PEPPER PISSALADIèRE RECIPE - SUNSET
Tuna and Roasted Red Pepper Pissaladière ... Food & Drink
From sunset.com


TUNA AND ROASTED RED PEPPER PISSALADIèRE RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us …
From myrecipes.com


"PISSALADIèRE" RECIPE - VEGETARIAN TIMES
3/4 cup warm water (105—110F) Combine both flours, yeast and salt in food processor; pulse to combine. With motor running, add olive oil and warm water through feed tube, and process about 15 seconds, or until dough forms a ball. Turn dough onto lightly floured work surface, and knead just until smooth and manageable, about 1 minute.
From vegetariantimes.com


PISSALADIèRE RECIPE | JAMES BEARD FOUNDATION
Heat a cup of olive oil in a large pot over medium heat. Add the onions and sauté, stirring frequently, until the onions become tender and start to turn golden. Season with salt and pepper. Cook for 20 to 30 minutes, stirring occasionally, until the onions are caramelized and soft. Stir in the vinegar and thyme during the last 5 minutes of ...
From jamesbeard.org


PISSALADIERE | GOURMET TRAVELLER
2008-06-20 Cover with a damp tea towel and stand in a warm place until double in size (45-60 minutes). 3. Preheat oven to 200C. Turn dough out onto a lightly floured work surface, knock back, then knead into a ball. Lightly flour dough, roll out to a 28cm-diameter circle and place on a lightly greased oven tray.
From gourmettraveller.com.au


CLASSIC PISSALADIèRE RECIPE - GREAT BRITISH CHEFS
80ml of olive oil, good quality. 2. Preheat the oven to 200°C/gas mark 6. 3. Line a heavy duty baking tray with baking paper and dust with flour. Lay the puff pastry onto the baking paper - if not using pre-rolled, roll it out with a floured rolling pin to a thickness of 5mm. Cut the pastry into 12cm x 14cm rectangles.
From greatbritishchefs.com


PISSALADIèRE POTATO PIZZA - A RECIPE BLOG
2020-08-04 Caramelising the Onions. Preheat the oven to 200 degrees. Heat olive oil in a large heavy-based saucepan. Add onion and cook, stirring occasionally, over low-medium heat without colouring dramatically until very soft and caramelised 15 minutes or so. Sprinkle in the rosemary and some salt and pepper.
From arecipeblog.com


PISSALADIèRE RECIPE - SERIOUS EATS
2019-05-15 Directions. Adjust oven rack to middle position and preheat the oven to 475°F. Shape dough into ball and place in medium bowl coated lightly with olive oil or nonstick spray. Cover tightly with plastic and set aside at room temperature. Combine anchovy filets and milk in small bowl and set aside.
From seriouseats.com


PISSALADIERE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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