Provencal Pissaladiere with Caramelized Onions and Anchovies
Delve into the flavors of Southern France with this Provencal Pissaladiere, a delightful tart that marries the rich, sweet notes of caramelized onions with savory anchovies and olives. This recipe showcases a homemade yeast dough that serves as a perfect canvas for this umami-packed topping. While the dough rises to create a light and airy crust, the onions slowly caramelize to develop their sweetness, enhanced by garlic and thyme. Anchovy lovers will rejoice as each slice is adorned with tender fillets and briny olives. Perfect as an appetizer, a light lunch, or a unique twist on pizza, this dish is sure to impress with its rustic charm and bold flavors.
N/A
Servings
220
Calories
18
Ingredients
Ingredients
active dry yeast
1 (1/4 ounce) package (None)
water
3/4 cup (110 degrees F)
sugar
1/2 teaspoon (None)
olive oil
1 tablespoon (None)
all-purpose flour
1 3/4 cups (Sifted)
kosher salt
3/4 teaspoon (None)
additional flour for kneading
3 tablespoons (None)
yellow onions
2 lbs (Peeled and very thinly sliced (about 8 cups))
olive oil
1/4 cup (None)
butter
1 tablespoon (None)
garlic cloves
3 (Peeled and minced)
kosher salt
1 teaspoon (None)
water
1/3 cup (None)
fresh thyme
1 sprig (None)
freshly grated parmesan cheese
1/4 cup (None)
flat anchovy fillets
2 dozen (Oil drained)
oil-cured black olives
3 dozen (Pitted)
fresh ground pepper
1/2 teaspoon (None)
Instructions
1
In a large mixing bowl, sprinkle the active dry yeast over warm water (approximately 110°F) and add the sugar. Let the mixture proof for about 5 minutes until it becomes frothy.
2
Using an electric mixer with a paddle attachment, add olive oil to the yeast mixture and stir to incorporate. Gradually mix in 1 cup of flour until smooth.
3
Switch to a dough hook and add the remaining 3/4 cup of flour and salt. Knead for about 5 minutes until the dough is silky and elastic.
4
Alternatively, for a food processor method, combine the flour and salt in the processor. Pour the oil and yeast mixture through the feed tube and process until a lumpy mass forms. Transfer this mixture to a floured surface and knead for about 5 minutes.
5
Place the kneaded dough into a large bowl, cover it with plastic wrap, and allow it to rise in a warm area until doubled in bulk (about 1 hour).
6
Meanwhile, prepare the filling: In a large skillet, heat olive oil and butter over medium-low heat. Sauté the sliced onions, minced garlic, and kosher salt, stirring occasionally, until the onions are soft and translucent (10-15 minutes).
7
Increase heat to high, add water and thyme, and cook until the water evaporates. Lower the heat and continue to sauté for an additional 20 minutes, until the mixture resembles a thick paste. Remove the thyme sprig and let the filling cool slightly.
8
Preheat the oven to 425°F and adjust the rack to the lower third. Grease a 10 x 15 jelly roll pan or a 12-inch pizza pan with 1 tablespoon of olive oil.
9
Once the dough has risen, punch it down and press it into the prepared pan. If the dough resists stretching, allow it to rest for a few minutes before continuing.
10
Cover the dough loosely with plastic wrap and let it rise again for about 30 minutes, until puffy.
11
Spread the cooled onion mixture evenly over the dough, leaving no edge uncovered. Sprinkle freshly grated Parmesan cheese over the filling.
12
Carefully arrange the anchovy fillets in a lattice pattern and scatter the oil-cured black olives across the top, ensuring each serving will contain both anchovies and olives.
13
Bake for approximately 30 minutes, or until the edges of the crust are lightly golden. Sprinkle with freshly ground pepper before slicing.
14
Cut into rectangles, squares, or wedges and serve warm or at room temperature.
Nutrition Information
10g
Fat
27g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Provencal Pissaladière?
It is a delightful savory tart from Southern France that features a homemade yeast dough topped with caramelized onions, anchovies, and oil-cured black olives.
How long does it take to caramelize the onions for this recipe?
The onions are first sautéed for 10-15 minutes until soft, and then cooked for an additional 20 minutes after adding water and thyme until the mixture becomes a thick paste.
What temperature should the water be for proofing the yeast?
The water should be approximately 110°F to properly activate the active dry yeast.
Can I use a food processor to make the dough?
Yes, you can combine flour and salt in a food processor, then pour the oil and yeast mixture through the feed tube until a lumpy mass forms before kneading.
How many onions are required for this Pissaladière?
The recipe requires 2 lbs of yellow onions, which is approximately 8 cups when very thinly sliced.
How long does the dough need to rise?
The dough needs an initial rise of about 1 hour until doubled in bulk, and a second rise of 30 minutes after being pressed into the pan.
What is the recommended oven temperature and rack position?
The oven should be preheated to 425°F with the rack adjusted to the lower third.
How should the anchovies be arranged on the tart?
The flat anchovy fillets should be carefully arranged in a lattice pattern over the onion mixture.
What type of olives are used in this recipe?
The recipe calls for 3 dozen pitted oil-cured black olives.
Is there cheese in a traditional Pissaladière?
This specific version includes 1/4 cup of freshly grated Parmesan cheese sprinkled over the onion filling.
How many calories are in one serving?
Each serving contains 220 calories.
What should I do if the dough resists stretching in the pan?
If the dough resists stretching, allow it to rest for a few minutes before you continue pressing it into the pan.
What size pan is best for this recipe?
You can use either a 10 x 15 inch jelly roll pan or a 12-inch pizza pan.
What type of flour is needed for the dough?
The dough uses 1 3/4 cups of sifted all-purpose flour, plus 3 tablespoons for kneading.
How do I know when the Pissaladière is done baking?
Bake it for approximately 30 minutes until the edges of the crust are lightly golden.
Can Pissaladière be served cold?
It can be served warm or at room temperature, making it versatile for different occasions.
What should I do with the thyme sprig used in the onions?
The thyme sprig should be removed from the onion mixture after sautéing and before spreading the filling on the dough.
How much fat is in one serving of this dish?
There are 10 grams of fat per serving.
What is the protein content per serving?
There are 5 grams of protein per serving.
How do you prepare the anchovies for the topping?
Use 2 dozen flat anchovy fillets and ensure the oil is drained before placing them on the tart.
Is the onion mixture spread all the way to the edges?
Yes, the instructions specify to leave no edge uncovered when spreading the onion mixture.
What seasonings are added after baking?
The tart is finished with a sprinkle of 1/2 teaspoon of freshly ground pepper before slicing.
How much salt is used in the onion filling?
The onion filling requires 1 teaspoon of kosher salt.
What happens when you add water to the onions on high heat?
Adding 1/3 cup of water on high heat helps cook the onions until the water evaporates, leading to the final caramelization stage.
How long should the yeast proof?
The yeast should proof for about 5 minutes until it becomes frothy.
What tools are used to mix the dough?
An electric mixer with a paddle attachment is used initially, switching to a dough hook for kneading.
How many carbohydrates are in a serving?
There are 27 grams of carbohydrates per serving.
Do you need to grease the pan?
Yes, grease the pan with 1 tablespoon of olive oil before pressing in the dough.
What are the common serving shapes for Pissaladière?
It is commonly cut into rectangles, squares, or wedges.
What kind of butter is used for the onions?
One tablespoon of butter is used in combination with olive oil to sauté the onions.