This recipe serves
6
Pissaldiere
Onion and anchovy tart
Ingredients
- Dough
- 500 gm
- 15 gm
- 1 tea spoon
- 550 ml
- 50 ml
- Onions
- 20 ml
- 100 gm
- 1 sprig
- 1
- 150 gm
- 3 large
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- Flour (strong)
- Yeast
- Salt
- Warm water
- Olive oil
- Olive oil
- Black olives
- Sprig dried thyme
- Bay leaf
- Salted anchovies (rinsed of salt)
- Onions sliced thinly
Tips
If you can find Sariette (garden savoury) add some to the onion mix
Cook
- DOUGH
- Add yeast to warm water and leave for 5 minutes till it bubbles
- Place flour in a bowl
- Create a well in the middle
- Pour in the yeast mixture, oil and salt
- Mix all the ingredients till the dough is elastic
- Shape into a ball, cover and leave in a warm place for 2 hours
- Knead the ball to release excess air for 1 to 2 minutes
- Divide the dough into 4 and leave to rest for a further 15 minutes (covered)
- Lightly oil tart dish
- Mould the dough into the dish
ONIONS - Heat olive oil
- Add onions, thyme and bay leaf
- Cook the onions over a slow flame till golden brown and soft
- Tart
- Spread onion mixture into tart dish
- Place anchovies evenly over onion mixture
- Spread olives evenly over onion mixture
- Cook in pre-heated oven at 190c for 15 minutes
Equipment required
- 26cm tart dish
- 1 Mixing bowl
- Heavy sauce pan
- Spoon
- Knife
- Chopping board
Regional French food
This recipe originates from:
Provence and Corsica 
