PISSALADIERE STRIPS
Categories Condiment/Spread Fish Olive Onion Bake Cocktail Party Oscars Bell Pepper Gourmet
Yield Makes 6 (hors d'oeuvre) servings
Number Of Ingredients 14
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.
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
PISSALADIERE
Pissaladiere is a delicious French pizza that comes from "Martha Stewart's Baking Handbook." It is perfect for lunch or to serve at your next casual get-together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes one 17-by-12-inch tart
Number Of Ingredients 10
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.
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.
PISSALADIèRE
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
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
Provided by Florence Fabricant
Categories pizza and calzones, appetizer
Time 1h
Yield 12 servings
Number Of Ingredients 9
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
PISSALADIERES
Steps:
- In a heavy kettle cook the onions with the rosemary, the thyme, and salt and pepper to taste in the butter and the oil, covered, over moderately low heat, stirring occasionally, for 20 to 30 minutes, or until they are soft but not golden, add the sugar, and cook the mixture, uncovered, stirring, for 5 to 10 minutes, or until the excess liquid is evaporated. Transfer the onion mixture to a fine sieve and let it drain for 10 minutes. The onion mixture may be made 1 day in advance and kept covered and chilled.
- Roll each sheet of puff pastry lightly on a floured surface into an 11- by 10-inch rectangle and transfer and rectangles to a baking sheet. Brush a 1-inch border around the edges of each rectangle with some of the egg wash and fold in the edges on all sides to form a 1/2-inch border, mitering the corners if desired. Brush the folded borders with the remaining egg wash and with the back of a knife score them in a crosshatch pattern. Sprinkle 4 tablespoons of the Parmesan evenly over the rectangles, divide the onion mixture between them, spreading it evenly, and arrange the anchovy strips and the olives decoratively on top. Sprinkle the remaining 2 tablespoons Parmesan evenly over the tarts and bake the tarts in the upper third of a preheated 400°F. oven for 15 to 20 minutes, or until the pastry is puffed and golden. The tarts may be made 1 day in advance, kept covered loosely at room temperature, and reheated.
PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)
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
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
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
PISSALADIERE
A yummy onion tart flavoured with olives and achovies - a specialty of France. Submitted for Zaar World Tour 2005. Prep time does not include 1 hour for resting the dough.
Provided by Fairy Nuff
Categories Lunch/Snacks
Time P1DT30m
Yield 6 slices, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pastry:.
- Sift flour and salt into small bowl and rub in butter until the mixture resembles breadcrumbs.
- Mix water and lemon juice and stir into flour mixture with a knife - add only enough for the dough to form a ball.
- Turn on to a floured surface and knead lightly until smooth.
- Wrap dough in plastic wrap and chill for 1 hour.
- Filling:.
- Heat the oil in a large pan and cook onions gently without browning until they are almost a puree - about 40 minutes. Season with salt and pepper.
- Roll out the pastry on a floured surface. Make a circle big enough to line a slightly greased 30cm pizza tray.
- Prick all over with a fork and bake in a preheated 220C (425F) for 10 minutes.
- Remove from oven and cover pastry with the onions, pressing them down a bit.
- Cover the onions with the tomatoes, overlapping them.
- Drain the anchovies, reserving oil, and cut each fillet in half lengthwise. Make a lattice pattern of anchovy strips over the filling.
- Decorate the "holes" in the lattice with halved black olives.
- Sprinkle tart with reserved anchovy oil. Grind as much pepper over the top as you wish.
- Reduce the oven to 190C (375F) and bake for 15 minutes or until pastry is crisp and golden.
Nutrition Facts : Calories 992.6, Fat 56.1, SaturatedFat 26, Cholesterol 115.3, Sodium 1504.5, Carbohydrate 105.3, Fiber 8.9, Sugar 14.7, Protein 20.5
More about "pissaladiere strips recipes"
PISSALADIERE RECIPE : SBS FOOD
From sbs.com.au
RECIPE: A TRADITIONAL FRENCH PISSALADIèRE | RACHEL PHIPPS
From rachelphipps.com
PISSALADIERE | RECIPES | DELIA ONLINE
From deliaonline.com
PISSALADIèRE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
PISSALADIèRE NIçOISE - COOKING WITH ADRIENNE
From cookingwithadrienne.com
PISSALADIèRE BY ALAIN DUCASSE - ALL MY CHEFS
From allmychefs.com
PISSALADIERE RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CLASSIC PISSALADIèRE RECIPE FROM THE BISOUS AND BRIOCHE …
From eatnorth.com
PISSALADIèRE - AUTHENTIC FRENCH PROVENçAL TART RECIPE
From 196flavors.com
PISSALADIèRE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PISSALADIèRE RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC PROVENCAL PISSALADIèRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE PISSALADIèRE | ALEXANDRA'S KITCHEN
From alexandracooks.com
PISSALADIèRE - SUSAN HERRMANN LOOMIS - ON RUE TATIN
From onruetatin.com
PISSALADIèRE RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
PISSALADIèRE RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
PISSALADIèRE | WILLIAMS SONOMA
From williams-sonoma.ca
PISSALADIèRE STRIPS | CUCINA NICOLINA
From cucinanicolina.com
PISSALADIERE STRIPS RECIPE | POPSUGAR FOOD
From popsugar.com
PISSALADIèRE STRIPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PISSALADIèRE WITH ANCHOVIES, TOMATOES & OLIVES - A HINT OF ROSEMARY
From ahintofrosemary.com
THE PISSALADIèRE RECIPE - GO FOOD
From gofoodfood.cc
RECIPE FOR PISSALADIèRE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
PISSALADIèRE (FRENCH PIZZA) - FOODIE WITH FAMILY
From foodiewithfamily.com
PISSALADIERE, THE EASIEST FRENCH TART • THE CUTLERY CHRONICLES
From thecutlerychronicles.com
PISSALADIèRE RECIPE - SERIOUS EATS
From seriouseats.com
BEST PISSALADIèRE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
"PISSALADIèRE" RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
PISSALADIèRE (CARAMELIZED ONION & ANCHOVY TART ... - DEL'S COOKING …
From delscookingtwist.com
THE PISSALADIèRE, EASY RECIPE - THE SOUTH OF FRANCE
From the-southoffrance.com
FRENCH ONION PIZZA: PISSALADIèRE - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
VEGAN PISSALADIèRE | BUNGALOW VEG
From bungalowveg.com
PISSALADIERE STRIPS - MEDITERRANEAN RECIPES
From fooddiez.com
PISSALADIERE STRIPS - MEDITERRANEAN RECIPES
From fooddiez.com
PISSALADIèRE RECIPE | PBS FOOD
From pbs.org
PISSALADIERE STRIPS - MEALPLANNERPRO.COM
From mealplannerpro.com
PISSALADIERE STRIPS - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love