A Niçoise pissaladière true to the classic: soft dough, slowly caramelized onions, anchovies, and black olives. It is served warm or at room temperature, perfect for a summer lunch with a green salad.
Ingredients
- 500 g bread dough
- 1.2 kg yellow onions
- 80 g anchovy fillets in oil
- 80 g Niçoise black olives
- 6 tbsp extra virgin olive oil
- 1 clove garlic
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- to taste black pepper
- 60 g anchovy purée
Method
- Peel and thinly slice the onions, then crush the garlic clove to flavor the cooking without overpowering the taste.
- Heat the olive oil in a large sauté pan, add the onions, garlic, thyme, and bay leaf, then cook gently for about 35 to 45 minutes, stirring often, until you have very soft, pale to lightly golden, confited onions.
- Remove the garlic, thyme, and bay leaf, season with pepper, then let the onion mixture cool for a few minutes so it does not make the dough soggy.
- Preheat the oven to 220 °C, then roll out the bread dough onto an oiled baking sheet or one lined with parchment paper, keeping an even thickness and slightly higher edges.
- Spread the soft onions over the dough in a generous layer, without pressing too hard, to keep a soft texture after cooking.
- Arrange the anchovy fillets in a lattice pattern over the onions, then add the black olives in the spaces to achieve the traditional look of a pissaladière.
- Bake for about 20 to 25 minutes, until the edges are golden, the bottom is cooked, and the topping is shiny.
- Let rest for a few minutes out of the oven, then serve warm or at room temperature, when the flavors of onion, anchovy, and olive oil have melded well.
Nutrition
Per serving
- Energy
- 799.4 kcal
- Protein
- 22.64 g
- Carbohydrate
- 91.04 g
- Fat
- 37.09 g
- Fibre
- 11.4 g
- Calcium
- 62.91 mg
- Iron
- 2.11 mg
- Magnesium
- 22.65 mg
