French pie Pisaladiere

French pie Pisaladiere

Pissaladiere consists of yeast dough, onion stuffing, anchovies and olives. He is perfect, and as a separate dish, and as a snack on a table at a big company. This dish is originally from France, most often it is cooked in the houses of Nice and its surroundings.

French pie Pisaladiere

To prepare Pissaladiere size 34×26 cm you will need:

For the base:

15 g of fresh yeast
150 ml of warm water (36-38S)
250 g sifted flour
1 tsp salt
3 tablespoons olive oil

For filling:

1.5 kg of onions
1 tablespoon olive oil
40 g butter
2 tablespoons thyme, leaves only
Anchovy fillets — about 2 cans of 50 g
Black olives, pitted
Yeast and 2 tablespoons of flour grind into crumbs, add warm water. Cover with towel and leave for 10 minutes. Add the remaining flour, salt, olive oil and knead a soft dough. Cover with a towel, put in a warm place for 1.5 hours. You should get a soft pliable dough.

Peel the onions, we will cut the rings and send it to the pan with a thick bottom to languish at very low heat for 45 minutes — 1 hour. Do not forget from time to time to stir the onion and mind you: it does not burn on. When the onion is ready, cool it.

Preheat oven to 200 C. Roll out the dough on a floured baking sheet and shape into a rectangular thin layer of size 34 x 26 cm. Lay him a bow, and the bow on top of the grid as in photo 1, laid out the anchovies and olives. Bake for 20-30 minutes. The cake is ready.

Bon Appetit!

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