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Friday, 04 October 2013 22:05

La Pissaladiere recipe

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La Pissaladiere recipe Flickr user kulinarno

Pissaladière is a pizza-like dish created in the south of France, around Nice, Toulon, Marseille and the Var district. It also is made in the Italian region of Liguria. Many believe that the dish was first brought to the area by Roman cooks around the time of the Avignon Papacy.
There are some stark differences between what we all know as a pizza and Pissaladière. It uses no tomatoes (and thus is called a white pizza), the dough is thicker bread dough and no cheese is used. Toppings are similar to what you can find nowadays on a pizza but they are usually all caramelised to the point of almost being pureed.

Time, difficulty and servings:

• 1 hour and 10 minutes
• Medium
• Serves 10

Ingredients:

• 2 tablespoons of butter
• 1 sheet of puff pastry, thawed
• 2 teaspoons of balsamic vinegar
• 2 teaspoons of olive oil
• 2 teaspoons of chopped fresh thyme
• 2 teaspoons of Demerara sugar
• 6 yellow onions
• ½ teaspoon of dried thyme
• ¼ teaspoon of black pepper
• ¼ teaspoon of salt

Method:

1. Preheat the oven to 180ºC
2. Melt the butter in a large frying pan over a medium heat.
3. Add the sugar and onions to this and sauté them, stirring frequently, until they become soft and start to look golden brown
4. Sprinkle salt, pepper and thyme over the onions
5. Stir the mixture and then put the whole frying pan into the preheated oven.
6. Cook for about 20-30 minutes, stirring occasionally, until all the onions are drooping, incredibly soft and are golden throughout.
7. Add the vinegar to this mixture in the last 5 minutes of cooking.
8. Remove from the oven and set aside so that you may prepare the pastry.
9. Increase the oven temperature to 220ºC. Press the pastry into a rectangular shape or a circle, place on a baking sheet on a oven tray. Make sure you build up the edges whatever shape you pick.
10. Spread the base with the onion mixture, leaving clear an inch of dough around the edge.
11. Arrange the anchovy filets and olives on the Pissaladière.
12. Bake for 15 to 25 minutes, until the pastry has puffed up, become golden and crisped up.
13. Remove the Pissaladière from the oven; decorate with olive oil and fresh thyme on the top of the hot pizza/tart. Serve very warm or at room temperature.

le vinTo go with this dish I recommend a Cotes de Provence Rosé

Read 5182 times Last modified on Saturday, 05 July 2014 17:03

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