Pissaladière
Pissaladière is a savory tart from the South of France, featuring a rich caramelized onion topping on a soft, thick bread-like crust. It's traditionally garnished with anchovy fillets and black olives, offering a delightful balance of sweet and salty flavors. This makes a wonderful appetizer or light lunch.
En original oppskrift av Forkin
- Total tid
- 3 t
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 403 kcal
Allergeninformasjon: kan inneholde fisk og gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
dough
- 300 gall-purpose flour
- 7 gactive dry yeast
- 180 mlwater, lukewarm
- 2 ssolive oil
- 0,5 tssalt
topping
- 1,5 kgyellow onion, thinly sliced
- 3 ssolive oil
- 2 feddgarlic, minced
- 1 tsthyme, fresh, chopped
- 1 stk.bay leaf
- 0,25 tssalt
- 0,25 tsblack pepper, freshly ground
garnish
- 12 stk.anchovy fillet, drained, halved lengthwise
- 18 stk.niçoise olive, pitted
Utstyr
large bowl · large pot · baking sheet · parchment paper · knife
Fremgangsmåte
Trinn for trinn
- 1
In a large bowl, combine the water and active dry yeast, letting it sit for 5 minutes until foamy.
Omtrent 5 min
Kokkens tips: Ensure your water is lukewarm (around 105-115°F or 40-46°C) to activate the yeast without killing it.
- 2
Add the all-purpose flour, olive oil, and salt to the yeast mixture.
- 3
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
Omtrent 2 min
- 4
Knead the dough for about 8-10 minutes until it is smooth and elastic.
Omtrent 10 min
- 5
Lightly grease the bowl, place the dough back in, cover with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Omtrent 1 t
Kokkens tips: A slightly warm oven (turned off) can be a good place for dough to rise.
- 6
While the dough rises, prepare the onion topping; heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
Omtrent 5 min
Kokkens tips: Using a wide pot helps the moisture evaporate more easily from the onions.
- 7
Add the yellow onion to the pot, stirring to coat evenly with oil.
- 8
Cook the onions very slowly for 45-60 minutes, stirring occasionally, until they are very soft, deeply caramelized, and sweet.
Omtrent 1 t
Kokkens tips: Patience is key here; low and slow cooking prevents burning and develops maximum sweetness.
- 9
Stir in the garlic, thyme, bay leaf, salt, and black pepper during the last 10 minutes of cooking the onions.
Omtrent 10 min
Kokkens tips: Adding garlic too early can cause it to burn and become bitter.
- 10
Remove the bay leaf and set the caramelized onions aside to cool completely.
Omtrent 10 min
- 11
Preheat your oven to 190°C (375°F).
Omtrent 15 min
- 12
Punch down the risen dough and gently press or roll it into a large rectangle (approximately 35x25 cm or 14x10 inches) on a lightly floured surface or directly in a baking sheet.
Omtrent 5 min
Kokkens tips: The dough should be about 1/2 inch thick.
- 13
Transfer the dough to a baking sheet lined with parchment paper.
Omtrent 1 min
- 14
Spread the cooled caramelized onions evenly over the dough, leaving a small border around the edges.
Omtrent 2 min
- 15
Arrange the anchovy fillets in a lattice pattern on top of the onions.
Omtrent 2 min
- 16
Place one niçoise olive in the center of each diamond formed by the anchovies.
Omtrent 2 min
- 17
Bake for 30-35 minutes, or until the crust is golden brown and the topping is bubbling.
Omtrent 35 min
- 18
Remove from the oven and let it cool for at least 10-15 minutes before slicing and serving.
Omtrent 15 min
Kokkens tips: Pissaladière is often served lukewarm or at room temperature.
Per porsjon
Næringsinnhold
- Kalorier
- 402,7kcal
- Protein
- 9,2g
- Karbohydrater
- 62g
- Fett
- 13g
- Fiber
- 6,2g
- Sukker
- 10,7g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover pissaladière in an airtight container in the refrigerator.
Reheat gently in a warm oven for best results, or briefly in a microwave.