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AAF’s Recipe of the Day

Written by Asinus Asinum Fricat on May 31, 2008 – 3:56 pm -

During the summer, in the South of France and in Northern Italy we quite often eat a savory tart that is served cold, with a glass of chilled rosé. We call it Pissaladière.

Pissaladiere, which got its name from pissala, a fish paste made from anchovies, is typically served as a French hors d’oeuvre.

This is for a large 2 to 14 inch baking dish, so it would serve about 12

Dough: you can use a food processor for this one. 1 package active dry yeast, 3/4 cup warm water (110 degrees F.), 1/2 teaspoon brown sugar, 2 tbsp olive oil, 1 3/4 cups gluten free flour, 3/4 teaspoon salt
3 tbsp additional flour for kneading (if you’re doing it by hand)

For the filling you’ll need 2 pounds (about 5) large yellow onions, peeled, and very thinly sliced, 1 can of chopped tomatoes (roughly less than a pound) 1/4 cup olive oil (I’ve finally worked out cup measures), 1 knob of butter, 6 garlic cloves, finely minced, 1 small handful of fresh thyme (dried ok, but fresh is way better), around 2 dozen flat anchovy fillets, oil drained, 3 dozen nicoise olives, pitted and halved lengthwise, salt & cracked pepper to taste.

Place flour and salt in food processor bowl; process briefly just to blend. Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass. Place the mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth. Knead in no more than 3 tablespoons additional flour. Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk (about 1 hour) While dough is rising, prepare the filling.

Heat the oil and butter in a large skillet and over medium-low heat add the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
Stir occasionally to prevent onions from browning or scorching. Add the tinned tomatoes and thyme, and over high heat cook until it thickens nicely. Set aside to cool.

Preheat the oven to 425 degrees. Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
Punch dough down. With fingertips, press and stretch the dough to fit the pan. If the dough becomes elastic, rest a couple of minutes, then press again. Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
Spread tomato & onion filling evenly over risen dough. Place anchovies decoratively over top of tart. Bake for 12 minutes. Rotate pan, and bake until crust is cooked through and golden, about 12 minutes more. Take out of the oven and arrange olives decoratively on tart. I can live on that!

 

 

Tags: Food, Pissaladiere, Recipe
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