Pissaladiere - a cake popular in the south of France, in beautiful Provence. In it, the sweetness of caramelized onions successfully softens the salty taste of anchovies and is complemented by the piquancy of pickled olives. Since this dish is traditional, rustic, it has dozens of variations, many housewives wanted to make something special in the recipe of their grandmothers and great-grandmothers.
Pick your recipe
You will need
-
- Pissaladiere
- 50 g butter
- ½ cup olive oil
- 3 large onions (about 600 g)
- 2 cloves of garlic
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 tablespoon capers
- 220 g flour
- 11 g baking powder
- 30 g butter
- 180 ml buttermilk
- 10 anchovies
- Pissaladiere (with mushrooms and cherry tomatoes)
- 2 tablespoons butter
- 1 tablespoon of olive oil
- 2 onion sweet varieties
- 250 g champignon
- 2 cloves of garlic
- 2 sprigs of thyme
- plus 1 tablespoon thyme leaves
- 1 sprig of rosemary
- 1 sheet of frozen puff pastry
- 15 large pitted olives
- 15 cherry tomatoes
- 15 anchovies
Instruction manual
1
Pissaladiere
Peel, rinse, dry and cut into thin half rings. Peel and crush the garlic with the wide side of a large knife. In a large pot with a thick bottom, melt the butter and mix with olive. Put garlic, a sprig of thyme, chopped bay leaf. Pour onion. Simmer for about 30 minutes, stirring occasionally. The onions need to be soft, but not browned. Remove bay leaf and thyme, add capers, mix. Preheat the oven to 220 ° C.
2
Sift flour together with baking powder into a wide bowl. Dice the butter and add to the flour, mix the dough. Add buttermilk. Knead until the dough is smooth. Sprinkle the work surface with flour and roll the dough into a rectangular layer, measuring approximately 25x35 cm. Cover the baking sheet with baking parchment. Using a rolling pin, transfer the dough, form the sides. Spread the onion evenly over the pie. Divide the anchovies in half, peel and arrange so that they divide the pie into diamonds. Put an olive in the middle of each diamond. Bake 30 minutes until crisp.
3
Pissaladiere (with mushrooms and cherry tomatoes)
Get a sheet of frozen puff pastry in advance, let it warm up to room temperature and distance. Peel, rinse and cut the onions into thin half rings. Separate the hats from the legs of the mushrooms, first cut the slices across, the second - circles. Put the mushrooms in a dry pan and evaporate the liquid from them. Melt the butter in a deep saucepan over medium heat, add olive, minced garlic, a sprig of thyme and rosemary. Put the onions and simmer until smooth caramel brown, add mushrooms, salt, pepper and remove from heat.
4
Roll out the dough and cut into 30 squares. Form boats from them by pinching the dough at the edges. Place on a baking sheet covered with baking paper. In each boat, first place a spoonful of onion with mushrooms, then half the peeled anchovy and half the olives and cherry tomatoes. Sprinkle with thyme. Bake for 20 minutes at 190 ° C until golden brown. Serve warm or chilled.