Pissaladiere Recipes

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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


  • 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 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


  • 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.


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


  • 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 image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

6 medium onions, thinly sliced
3 tablespoons olive oil
Kosher salt
3 garlic cloves, minced
3 tablespoons chopped fresh thyme leaves or 3 teaspoon dried thyme
Freshly ground black pepper
8 anchovies, packed in oil
16 olives, pitted (recommended: nicoise)
1 pound fresh pizza dough


  • 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.


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)


  • 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


Pissaladiere image

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

Pissaladiere Dough
1/4 cup olive oil, plus more for pan and plastic wrap
4 medium cloves garlic, finely chopped
3 medium onions, thinly sliced
2 teaspoons coarse salt
1 tablespoon fresh thyme leaves
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 1/2 pounds ripe plum tomatoes
24 anchovies
1/4 cup Nicoise olives, pitted and thinly sliced lengthwise


  • 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 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

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
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


  • 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.)


Pissaladiere image

This Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 13-by-18-inch tart

Number Of Ingredients 18

3/4 cup warm water (105 degrees to 115 degrees)
1/2 teaspoon sugar
1 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and baking pan
1 teaspoon fine sea salt
1 3/4 cups bread flour, plus more for dusting
1 tablespoon water
1 tablespoon extra-virgin olive oil
2 teaspoons fine sea salt
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 fresh bay leaf
1/4 cup extra-virgin olive oil
2 pounds onions, thinly sliced
4 medium garlic cloves, finely chopped
1 teaspoon fine sea salt
12 anchovy fillets, halved lengthwise
2 ounces Nicoise olives, pitted and halved lengthwise


  • Make the dough: In a medium bowl, combine 1/4 cup water and sugar. Stir to dissolve sugar. Add yeast, and set aside until foamy, about 5 minutes. Add remaining 1/2 cup water, oil, salt, and flour. Stir until dough forms around spoon. Turn out onto a lightly floured surface, and knead until smooth, about 5 minutes. Lightly oil a medium bowl. Place dough in bowl, turning to coat with oil. Cover with plastic wrap, and set in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 450 degrees with rack in center. Lightly oil a 13-by-18-inch rimmed baking sheet. Make the salt wash: In a small bowl, combine water, oil, and salt; stir to dissolve salt. Roll dough into a 13-by-18-inch rectangle. Fit into pan, folding in excess to form a slightly raised edge. Prick all over with the tines of a fork. Brush salt wash evenly over dough. Set aside to rise for 30 minutes.
  • While dough is rising in the pan, make the filling: Tie thyme, parsley, and bay leaf together with a piece of kitchen twine to make a bouquet garni. In a large straight-sided skillet, heat oil over medium heat. Add onions, garlic, bouquet garni, and salt. Cover, and cook, stirring occasionally, for 5 minutes. Reduce heat to medium low, and continue to cook, covered, stirring occasionally until very soft and translucent, about 25 minutes more. Transfer to a sieve to drain any excess liquid. Remove and discard bouquet garni.
  • Spread onion filling evenly over risen dough. Place anchovies decoratively over top of tart. Bake for 12 minutes. Rotate pan, and bake until crust is cooked through and golden, about 12 minutes more. Remove from oven, and using a spatula, transfer tart to a wire rack. Arrange olives decoratively on tart. Serve warm or room temperature.


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


  • 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 (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)


  • 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 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


  • 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 image

Categories     Fish     Olive     Onion     Appetizer     Bake     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 2 tarts

Number Of Ingredients 11

2 pounds onions, sliced
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 teaspoon sugar
a 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
an egg wash made by beating 1 large egg with 1 teaspoon water
6 tablespoons freshly grated Parmesan
a 2-ounce can flat anchovy fillets, drained and cut lengthwise into thin strips
about 28 Niçoise or other brine-cured black olives, pitted if desired


  • 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.


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)


  • 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

More about "pissaladiere recipes"

classic-pissaladire-recipe-from-the-bisous-and-brioche image
2021-07-29 Classic French pissaladière. 8-10 niçoise olives, halved lengthwise (kalamata olives work too) Heat a large sauté pan over medium heat and melt the butter. Add the oil and stir to combine. Add the onions and cook, stirring …
From eatnorth.com

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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 …
From greatbritishchefs.com

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2008-06-20 Main. 1. Heat olive oil in a large heavy-based saucepan. Add onion, garlic and thyme and cook, stirring occasionally, over low-medium heat without colouring until very soft (45-60 minutes). Increase heat to medium, add tomato …
From gourmettraveller.com.au

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2015-06-18 Cool down to room temperature. Preheat the oven to 200 C. Line a baking sheet with parchment paper and keep aside. The next step is to make the Pissaladiere. On a floured surface, roll the dough to a circle about 9 inches in …
From archanaskitchen.com

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Method. Heat the oil and butter in a very large frying pan over a medium heat until bubbling. Add the sliced onions with a pinch of salt and cook for 30-40 minutes, stirring occasionally, until completely softened and caramelised. Once the …
From deliciousmagazine.co.uk

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Preheat the oven to 425ºF. 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.
From jamesbeard.org

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Place it in the oiled tin, pushing it up the sides and into the corners with your fingers. Then brush the dough with a tablespoon of olive oil and pop it into a polythene bag, and leave at room temperature for 45 minutes to one hour to …
From deliaonline.com

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Preheat the oven to 180°C. To make the onion confit, warm the oil in a medium saucepan and add the anchovies, thyme and capers. Keep over a low heat and sweat slowly for 2 minutes, until the ...
From sbs.com.au

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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 …
From allmychefs.com

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Center a rack in the oven and preheat the oven to 425°F. Press down on the dough to deflate it, turn it out onto a lightly floured work surface, cover it with a kitchen towel, and let it rest for 5 to 10 minutes. Line a large baking sheet …
From finecooking.com

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2020-01-24 Process. 1 Spread the bread dough ½ cm thick and put it on a pie plate or an oiled sheet pan. Spread the onion confit over the dough and let it rise a second time at room temperature to obtain a soft dough with the cooking …
From tasteoffrancemag.com

2021-10-03 Top with the anchovy puree. Finally, scatter the tomatoes over top. Use all 10 fingers again to dimple the dough and gently stretch it. Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pissaladière from the oven and transfer it to a cutting board.
From alexandracooks.com

2021-12-17 STEP 1. For the flatbreads, whisk together the yeast, olive oil and 85ml of lukewarm water, then leave to sit for 10 minutes. Mix together the dry ingredients and sage or marjoram in a bowl. Create a well in the dry ingredients, then gradually incorporate in the liquid. Knead the dough on a lightly floured worksurface for 5 minutes until smooth ...
From olivemagazine.com

Ingredients For the pizza dough: 120 grams of water 325 grams of bread flour 5 grams of extra-virgin olive oil
From more.ctv.ca

Preheat the oven to 425F (220C). To bake the pastry, pierce it all over with the tip of a sharp knife, line it with aluminum foil and pastry weights, set it on a baking sheet and bake until the edges are golden in the center of the oven, which will take about 12 minutes. Remove the pastry from the oven, remove the weights, and return the pastry ...
From onruetatin.com

Heat oil in a large skillet over medium heat. Add 2 anchovy fillets and stir to break up a bit. Add the onions. Cook for about 40 minutes, stirring occasionally, until the onions are golden brown and very soft. Remove from heat and let cool completely. Turn the dough out onto a floured surface and roll into a 11x16 inch rectangle.
From lerouxkitchen.com

2020-01-04 In a large frying pan fry the garlic cloves crushed and the anchovy’s filets. The anchovies will melt into a cream. 3 cloves peeled garlic cloves, olive oil. Put in the onion and stir-fry over medium heat until they become translucent. Then lower the heat and simmer for a good 30 minutes. Add water if too dry.
From yourguardianchef.com

Flatten into a rough circle, wrap well, then chill for around 30 minutes. Heat the oven to 180°C/160°C fan/gas 4. Warm the olive oil in a large frying pan over a low-medium heat. Add the onions with a small pinch of salt and cook, stirring occasionally, for 30-35 minutes until they’re soft and gently caramelised.
From deliciousmagazine.co.uk

2020-01-05 In a medium pan, add the olive oil and warm over medium heat. Add the onion slices and sauté until translucent. Sprinkle the sugar all over the onions and cook until the onions have caramelized (about 10 to 15 minutes longer). Turn off the heat and stir in the chopped anchovies. Temporarily set this mixture aside.
From monpetitfour.com

2019-05-15 Combine anchovy filets and milk in small bowl and set aside. Add 2 tablespoons olive oil to heavy-bottomed 12-inch sauté pan and heat over medium-high heat until shimmering. Add onions and season to taste with salt. Reduce heat to low and cook, stirring frequently until golden brown, about 40 minutes.
From seriouseats.com

Preheat the oven to 400 degrees. On a lightly floured surface , roll out the dough to a 10x10-inch square and transfer it to a parchment-lined baking sheet. With a knife or pizza cutter, cut off a ...
From pbs.org

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

2013-08-01 Unfold the dough and lay it on a baking sheet or in a tarte pan. Fork it all over. Spread the onions in an even layer over the dough. Lay the anchovies over the onions to form a diamond pattern, with an olive between each diamond. Bake at 450 degrees 5-10 minutes, until the dough is browned. Serve hot or cold.
From organicauthority.com

1. Peel the onions, cut them in half vertically and slice them very thin. Heat the olive oil in a large Dutch oven over low heat. Add the onions, stir them to coat with the oil, and let them cook, stirring occasionally, until they're sweet, tender, caramelized and deep golden, about 2 1/2 hours or more.
From cookswithoutborders.com

Directions: Divide the pizza dough in half and form each half into a ball. Prepare a hot fire in a grill and preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F. In a large sauté pan over medium-high heat, warm the 2 Tbs. olive oil. Add the onions, salt, bay leaf and thyme and cook, stirring ...
From williams-sonoma.ca

2020-08-19 Remove the lid, turn up the heat and stir the onions for 15 minutes until they are a dark caramel colour. Sift the flour into a bowl. Dissolve the yeast in the lukewarm warm water. Make a well in the centre of the flour and pour in the water, yeast and oil. Mix until you form a …
From london-unattached.com

2009-10-28 Step 2. 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.
From foodnetwork.ca

2015-08-05 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).
From delscookingtwist.com

Add the thinly sliced onions and half the thyme. Cover the pan and cook on a low heat for 45 minutes stirring from time to time. The onions should be soft but not brown. Season with salt and pepper and leave to cool. Preheat oven to 200˚C (400˚F/Gas mark 6). Roll out the bread dough and place in an oiled tin (34 x 26xm is ideal).
From thegoodlifefrance.com

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, until soft and ...
From foodandwine.com

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

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

Add 5 anchovies and the crushed garlic. Cook stirring continually until the anchovies "melt" and blend with the onion mixture (about 2 minutes). Remove from heat. Fit dough to pan. Roll out the pizza dough to fit a 9 X 13 inch baking tray or equivalent (you can make a …
From easy-french-food.com

2012-03-31 Take 375g of puff pastry and place it on a lightly floured baking sheet. Score a border, approximately 2cm in from the edges, with a sharp knife, making sure not to cut right through the pastry ...
From theguardian.com

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