La Pissaladière Recipe (onion tart)
La pissaladière is one of the most known dishes in the Nice cooking style. It’s name comes from the fact that this onion tart was initially covered by some “Pissala” (mashed sardines and anchovies).
Ingredients for garnish
1.2 kg onions
a few sprigs of thyme
1 leaf of laurel (bay leaf)
1 clove of garlic
salt and pepper
4 salted anchovies
10 olive from Nice (Caillette)
2 spoons of sugar (if necessary depending on the onions
Ingredients for the dough
320 g flour
11 g baking powder
170 ml milk
70 ml water
8 spoons olive oil
I hope you sprang for that scale I told you about earlier, or you are out of luck! NO! here are the conversions:
2 cups flour
3 tsp baking powder
¾ cup milk
1/3 cup water
½ cup olive oil
Directions for the garnish:
1. Finely slice the onions from top to bottom.
2. Place onions in a medium saucepan to ‘melt’, cover them. The onions will start to sweat (about 15 minutes), then remove the lid and let the liquid evaporate.
3. Add salt and pepper, then add 5 tablespoons of olive oil, garlic, thyme and bay leaf (or a pinch of ‘herbes de Provence’) and the sugar.
4. Cook over low heat until the onions are soft and stewed with a golden appearance and bright. The slow, gentle cooking should give a fair stewed onion, it is important not to burn them.
Directions for the pâte (crust):
1. In a large bowl, pour the flour, the baking powder and a pinch of salt.
2. Combine the milk and water, then slowly add into the bowl and start to mix with a spatula. Add the olive oil until you have fully integrated the flour. Finish the mixing to get a smooth dough, a bit sticky.
3. Oil a rimmed baking sheet with a brush. Turn the dough onto the center of the pan. Sprinkle some flour on the dough ball and then gently flatten with the palm of the hand from the center to the edge, turning the pan. It may be necessary to sprinkle a little more flour so that the dough does not stick to your hand. Distribute the flour onto the surface of the dough with a brush before continuing. The dough should be spread evenly over the entire surface.
Spread some pissala (anchovy paste will do) on the surface of the dough. Remove the ‘bouquet garni’ (thyme and bay leave), then arrange the onion on the dough, spread an even layer with the back of a fork across the surface. Decorate with the anchovy fillets. Distribute small Nicoise olives (Caillette).
You can according to your taste
· Crush the anchovies and mix with onion compote
· Spread the pissala over the entire surface of the pissaladière
Put in preheated oven at 210 degrees C (410 degrees Fahrenheit) for 30 to 40 minutes. Remove from oven, wait a few minutes, and then cut into triangular pieces to serve at the table or in small diamonds for an aperitif on a buffet.
The pissaladière can be kept in the refrigerator for 2 to 3 days. It is better warmed for 7 minutes in preheated oven at 410 degrees F to give it crispness. Bon appetit!!
She was so respectful and warm and quietly went about her instruction in a very confident fashion. I enjoyed the entire experience so much, plus, the food was delicious!
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