PissaladierePrint Recipe

Pissaladiere is my number one picnic food. And aside from the fact that it is a great traveller it also has a couple of my favourite ingredients, anchovies being my most favourite of all.

Hailing from the Cote d’Azur, it is idyllic in its flavours as it is in origin. I would almost go to say it’s the French version of a pizza, although it has no cheese or tomatoes and it’s traditional topping is a harmonious blend of sweet sweated onions, anchovies, herbs and olives.

Anyway, I know I promised a Cherry Pie, but I am too distracted to concentrate on pie. The Food & Wine photo competition is closing tomorrow and I am a hopeful finalist. Have a peak.

And if that doesn’t interest you, hot foot it too your kitchen, grab a pastisi and enjoy this lovely provincial treat from the South of France.

Dough:
1 teaspoon active dry yeast
1/2 cup warm water
1 tablespoons olive oil + 1/2 teaspoon
1 1/2 cups plain (all purpose) flour
1/2 teaspoon salt

Topping:
1/4 cup olive oil
500 grams/17 ounces onions peeled and very thinly sliced (about 3 medium or 2 large onions)
Salt and pepper to taste
3 sprigs of thyme
1 sprig of rosemary
1/3 cup Italian oil cured olives, pitted
24 anchovy fillets

Dough:Place the yeast in the warm water in a small bowl and let stand for 8 minutes. Add 2 tablespoons of the olive oil to the yeast mixture and set aside. Fit your stand mixer with the dough attachment and add flour and salt to the mixer bowl forming a well in the centre. Start mixing on low speed until the dough starts to pull away from the sides of the bowl and look elastic – add a little water if you think the dough is on the dry side. Place the dough on a lightly floured work surface and knead for around 5 – 7 minutes until smooth. Place in a lightly oiled bowl, drizzle with the 1/2 teaspoon of olive oil and cover with plastic wrap, allow dough to rise in a warm spot for about 1 hour.

Topping:
Heat the olive oil in a large pan over medium-low heat. Add onions and season with salt and pepper. Add the herbs and let the onions cook and caramelize for around 50 minutes, uncovered and stirring occasionally. Add the anchovy fillets and cook for an extra couple of minutes until the anchovy fillets have melted into the onions, remove the herbs and set aside.

Preheat to 375f. Roll the dough on a floured surface into a very thin 9 x 12 inch rectangle. Transfer the dough to an oiled baking sheet (9″ x 12″), let the sides of the dough ride up slightly onto the sides of the baking sheet. Cover dough with plastic wrap and let rest for 5 – 10 minutes.

Spread the onion mixture across the top of the dough. Slice the additional anchovies down the centre and scatter these and the olives over the onions (you can form a lattice pattern with the anchovies if you desire). Bake for 15-20 minutes and serve warm or at room temperature.

Notes: If you are not fond of a strong anchovy taste it is best that you half the amount of anchovies that you scatter across the top.

Source: Adapted from Liete’s Culinaria

© 2011, Michelle. All rights reserved.