Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.
Serves 12
INGREDIENTS
Topping:
¼ cup (1/2 stick) butter
6 lbs. onions, thinly sliced
6 fresh thyme sprigs
4 fresh rosemary sprigs
2 bay leaves
6 tablespoons extra-virgin olive oil
Crust:
1 cup warm water (105°F to 115°F)
1 tablespoon dry yeast (from 2 envelopes)
1 teaspoon sugar
2 ¾ cups (or more) all purpose flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
Yellow cornmeal
20 drained anchovy fillets
20 oil-cured black olives, pitted
1 tablespoon chopped fresh thyme
INSTRUCTIONS
For topping: Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
For crust: Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.
Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.
Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18×12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.
Preheat oven to 475°F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)
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Pissaladiere | Provençal Onion Tart
June 1998
This crisp and flavorful onion tart — served at room temperature — hits the spot on
a sweltering summer’s day, when served with a chilled glass of rosé. Note that the
bread dough is brushed with a salt/oil/water mixture as it rises, resulting in a
flavorful, crisp, dough. The name, by the way, comes from the Provençal word
“pissalat,” which was a fish-based condiment used to flavor many preparations.
The condiment changed over the centuries, and nowadays has come to represent
a combination of anchovies and thyme.
SERVINGS: MAKES 20 APPETIZER SERVINGS
1 pound Basic Bread Dough
2 tablespoons water
Fine sea salt
5 tablespoons extra-virgin olive oil
6 medium white onions (about 3/4 pound), cut into thin rings
6 plump, fresh garlic cloves, peeled and halved
Bouquet garni: a generous bunch of parsley, celery leaves, fresh
bay leaves and thyme sprigs tied in a bundle with cotton twine
2 ounces best-quality black olives, pitted and halved
8 anchovy fillets — drained, rinsed and soaked in milk for 15 minutes
1/2 teaspoon fresh or dried thyme
1. Preheat oven to 450°. Roll the dough into an 11 x 15 inch rectangle and place it
on a lightly oiled baking sheet. Prick the dough all over with a fork. In a small bowl,
combine the water, 1 tablespoon of salt and 2 tablespoons of the oil; brush over
the dough. Let the dough rise for about 30 minutes.
2. In a large, heavy skillet, combine the remaining 3 tablespoons of oil with
onions, garlic, bouquet garni, and 1 teaspoon salt. Sweat, covered, over low heat
until the onions are soft and cooked through, about 30 minutes; they should not
brown. Discard the bouquet garni and spread the onion mixture evenly over the
bread dough.
3. Bake the pissaladière in the center of the oven until evenly browned and crisp,
about 20 minutes. (Be careful not to burn the onions. Reduce the oven
temperature if necessary.) Remove from the oven and arrange the olives and
anchovies in an even pattern over the onions. Sprinkle with thyme. Serve warm or
at room temperature, cut into rectangles.
–Patricia Wells
Basic Bread Dough
June 1998
SERVINGS: MAKES ENOUGH DOUGH FOR 15 ROLLS, 1 BREAD TART OR 5 SMALL PIZZAS
1 teaspoon active dry yeast
1 teaspoon sugar
1 1/3 cups lukewarm water
2 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
About 3 3/4 cups bread flour
1. In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the
yeast, sugar, and 1/3 cup of the water; stir to blend. Let stand until foamy, about 5
minutes.
2. Stir in the remaining 1 cup water, the oil and the salt. Add the flour, a little at a
time, mixing at the medium speed until most of the flour has been incorporated
and the dough forms a ball. Continue to knead the dough until soft and satiny but
still firm, 4 to 5 minutes, add more flour if necessary to keep the dough from
sticking.
3. Transfer the dough to a bowl, cover tightly with plastic wrap and let rise in the
refrigerator until doubled or tripled in bulk, 8 to 12 hours. (The dough can be kept
for 2 to 3 days in the refrigerator. Simply punch it down as it doubles or triples.)
