Pissaladiere

PISSALADIERE



Pissaladiere image

Recipe From foodnetwork.com

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.


PISSALADIèRE



Pissaladière image

This is a gorgeous oniony tart made like a pizza - it makes a great starter or lunch, hot or cold.

Recipe From bbcgoodfood.com

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
Calories400 calories
Fat1.4 grams fat
SaturatedFat30 grams saturated fat
Carbohydrate15 grams carbohydrates
Fiber4 grams fiber
Protein13 grams protein
Sodium3.4 milligram of sodium

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.


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.

Recipe From cooking.nytimes.com

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
@contexthttp
Calories313
UnsaturatedFat11 grams
Carbohydrate40 grams
Fat14 grams
Fiber4 grams
Protein8 grams
SaturatedFat2 grams
Sodium574 milligrams
Sugar7 grams

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.


PISSALADIERE



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.

Recipe From marthastewart.com

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

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



Pissaladiere image

Recipe From epicurious.com

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.)


PISSALADIERE



Pissaladiere image

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

Recipe From marthastewart.com

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

Steps:

  • 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



Pissaladiere image

Recipe From cooking.nytimes.com

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
@contexthttp
Calories204
UnsaturatedFat6 grams
Carbohydrate30 grams
Fat7 grams
Fiber3 grams
Protein6 grams
SaturatedFat1 gram
Sodium282 milligrams
Sugar3 grams

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.




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  1. 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. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
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  3. Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.
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Pissaladière Recipe - Sunset Magazine

Recipe From : sunset.com
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. 2 ...
Estimated Reading Time: 2 mins
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