Pissaladiere Provencale Recipes

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PISSALADIèRE



Pissaladière image

Pissaladiere, a flatbread from the South of France, is a great recipe idea for the summer picnics since it can be eaten hot, cold than lukewarm.

Provided by Mike Benayoun

Categories     Appetizer

Time 2h

Number Of Ingredients 14

4 cups all-purpose flour
3 teaspoons active dry yeast
6 tablespoons olive oil
2 teaspoons salt
1¼ cup warm water
4 lb white onions (, thinly sliced)
4 cloves garlic
1 sprig thyme
1 bay leaf
½ teaspoon dried savory
1 sprig oregano
½ cup extra virgin olive oil
20 black olives
1 dozen anchovy fillets

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 (PROVENCAL ONION TART)



Pissaladiere (Provencal Onion Tart) image

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

2 cups bread flour, plus extra for dusting work surface
1 teaspoon instant yeast
1 teaspoon table salt
1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands
1 cup water, warm (about 110F)
2 tablespoons olive oil
2 lbs yellow onions, sliced 1/4 inch thick
4 garlic cloves
1/2 teaspoon table salt
1 teaspoon brown sugar
2 teaspoons balsamic vinegar
1 tablespoon water
1/2 teaspoon ground black pepper
1/2 cup nicoise olive, pitted, chopped coarse
8 anchovy fillets, rinsed, patted dry, chopped coarse
2 teaspoons fresh thyme leaves, minced
1 tablespoon marjoram leaves, minced (optional)
1 teaspoon fennel seed (optional)
1 tablespoon fresh parsley leaves, minced (optional)

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.

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



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

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

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 PROVENCALE



Pissaladiere Provencale image

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

1 (1/4 ounce) package active dry yeast
3/4 cup water (110 degrees F.)
1/2 teaspoon sugar
1 tablespoon olive oil
1 3/4 cups flour
3/4 teaspoon salt
3 tablespoons additional flour, for kneading
2 lbs yellow onions, peeled, and very thinly sliced to yield 8 cups (about 5)
1/4 cup olive oil
1 tablespoon butter
3 garlic cloves, peeled and minced
1 teaspoon kosher salt
1/3 cup water
1 sprig fresh thyme (or 1/4 teaspoon dried)
1/4 cup freshly grated parmesan cheese
2 dozen flat anchovy fillets, oil drained, about
3 dozen oil-cured black olives, pitted
1/2 teaspoon fresh ground pepper

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.

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From maisonmirabeau.com


‘PISSALADIèRE’ IS A PIZZA & FRIENDS BY MY ITALIAN RECIPES
Fry the onion in a pan with some olive oil, vinegar and salt. View the step by step. Prepare the dough and roll out with a rolling pin. View the step by step. Oil the dough with extra virgin olive oil using a brush. View the step by step. Sprinkle the Provençal herbs …
From myitalian.recipes


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 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


PISSALADIèRE RECIPE, PROVENCAL FRENCH CUISINE, BY PROVENCE BEYOND
Pre-heat the oven to 450°F (230°C). 4. When the dough is ready, roll it out flat to about 2-5 mm thickness. The dough can then be placed, spread out, into a lightly-oiled pie/tarte pan, or rolled out to a circle (30-35 cm; 10-12 in. diameter) a put on a flat tin. 5.
From beyond.fr


THIS SAVORY FRENCH TART IS AN EXCELLENT EXCUSE TO DRINK ROSé YEAR …
2019-10-07 A Provençal classic topped with anchovies, olives, and caramelized onions, pissaladière is the perfect partner for a glass of chilled rosé. As fun and easy as it …
From saveur.com


WHAT PAIRS WITH ROSE WINE? OUR PROVENCE PISSALADIERE RECIPE
2021-07-13 Heat your oil and butter in a large frying pan until bubbling. Add your sliced onions with a pinch of salt and cook for 30/40 minutes until caramelised, soft and jammy. Stir in your thyme leaves and cook for another minute. Preheat your oven to 200°C. Unroll your puff pastry and score a border 1cm from the edge of the pastry.
From sipitwine.com


PROVENçAL ONION PIE (PISSALADIèRE) RECIPE | EAT YOUR BOOKS
Save this Provençal onion pie (Pissaladière) recipe and more from At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom to your own online collection at EatYourBooks.com
From eatyourbooks.com


TRADITIONAL PROVENCE RECIPES | AVIGNON ET PROVENCE
An appetizing recipe for the star of autumn. #Pumpkin Soup. A velvety soup for autumn #Ratatouille. The emblematic dish of Provençe #The Crespeou. A colourful and typically Provençal recipe #The Grand Aioli . The must in Provençal cuisine #The Rabassier's Tartine open-face truffle sandwich. The easiest way to serve the truffle and keep all its flavour …
From avignon-et-provence.com


A DAY IN WINE COUNTRY WITH LINDSAY OLIVES - KITCHEN CONFIDANTE®
2017-10-23 Remove thyme stems and set aside to cool. Preheat the oven to 400°F. Roll out the puff pastry on a baking sheet and crimp the edges. Top the puff pastry with the cooled onions, then place the ribbons of prosciutto in a diagonal pattern about 2-3 inches apart. I like twisting the ribbons of prosciutto for presentation.
From kitchenconfidante.com


PROVENCAL CLASSICS: PISSALADIèRE - SAFFRON AND HONEY
2017-04-06 Instructions. Sauté the zucchini first, in a large pan with a tiny bit of olive oil. Flip over once. Season lightly with salt and pepper and set aside. Now caramelize the onions - get the olive oil sizzling in a large pan, then add onions and coat them in the hot oil. Cook on medium-high heat, stirring occasionally until caramel-brown.
From saffronandhoney.com


PISSALADIèRE RECIPE | GOURMET TRAVELLER
2014-09-17 Main. 1. For dough, combine yeast with 230ml tepid water in a bowl and stand until frothy (5-10 minutes). Transfer to an electric mixer fitted with a dough hook and add flour, olive oil and ½ tsp salt, and knead until smooth but still a little sticky (10-15 minutes). Cover and set aside until doubled in size (1 hour). 2.
From gourmettraveller.com.au


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