Pissaladière
A thin pie from the south of France, traditionally made with dough similar to pizza dough, but also with unsweetened shortcrust pastry or puff pastry. The dough is covered with fried onions or onion puree, and salted anchovies and black olives are often added in a square pattern. The pie is baked in the oven until it is golden brown and crispy. Quite a salty bite, which is nice to eat both warm and cold. I made this pie using store-bought puff pastry.
Preparation time: 1 hour
Level: Easy
Quantity: For two to four
Ingredients:
One package of puff pastry
About 100g of salted anchovies
4 large onions, sliced
40 g of butter for frying the onions
1 tsp thyme
1 tsp Dijon mustard or English mustard
Black pepper for seasoning
A little melted butter to brush the edges of the dough
Preparation:
- Peel the onions, cut them in half slice them, and fry them in butter for about 15 minutes until the onions are soft and turn golden brown. Season with black pepper, thyme, and mustard.
- Roll the puff pastry slightly thinner and wider on a floured work surface, and place on a baking sheet covered with baking paper.
- Cover the surface of the dough with fried onions so that about 2 cm of the edges of the dough remain uncovered.
- Place the anchovies one by one in a square shape on the onion layer. The length of the side of the square could be the same as the length of the anchovy. Cover the entire surface of the dough in this way.
- Place one olive in the center of each anchovy square. Do not add extra salt to the food, because anchovies are quite salty and this pie is more salty than sweet.
- Turn up the edges of the dough slightly and brush with melted butter.
- Bake the pie at 180 degrees for about 25 minutes until the puff pastry is crispy and golden brown.
- Use a sharp knife to cut the pie into squares and serve immediately or cool and serve later.
Ready!!
