I chose this dish because it is perhaps one of the most
typical specialities of the region that I grew up in, as well as a personal
summer favourite. The name "Pissaladière" is derivative from the word
"Pissalat", a traditional Provençal ingredient obtained by fermenting
mackerel and sardines. This is however very difficult to obtain in the UK,
which is why I have substituted it for tapenade, which is also used
traditionally. It is a perfect aperitif for a relaxed summer night with
family and friends, and of course a glass of white or crisp rosé, the bottled
sunshine of Provence.
Recipe:
Dough
300g of strong white flour, 1 teaspoon salt, 200ml lukewarm water, 2 tablespoon olive oil, 1 teaspoon sugar, 1 sachet yeast
Combine water, sugar, oil and yeast, whisk to dissolve the
yeast. Put the flour and salt into the mixing bowl, and add liquid
mix. Stir with a fork until just combined, then tip out onto a
floured work surface. Knead vigorously for 10 minutes, with a rolling pin, form
a rectangle of approximately 35 by 25 cm. Place on a lightly oiled baking tray, and leave to prove in
a warm place.
Onion Confit
600g of white onions, 2 cloves of garlic, 50ml olive oil, 100ml water
Peel and thinly slice the onions, flatten the garlic with
the flat of a knife. Place into a large pot, along with the oil and water. Cook on a low heat semi covered, until the onions are soft
and the water is evaporated. Season lightly with salt and pepper.
Finishing Up:
Tapenade
1 tin anchovy fillets,
1 jar of pitted black olives,
1 teaspoon of Herbes de Provence
Pre-heat oven to 210 degrees. Lightly knock back the dough and brush with tapenade.Spoon the onion confit onto the dough and evenly spread with
a palette knife. Garnish with sliced black olives and anchovy fillets, and
sprinkle with the Herbes de Provence. Let it prove with a final 20 minutes before placing into the
oven for 25 minutes. Slice into small squares. Best made in the morning and enjoyed at room temperature in
the evening with a glass of white or rosé.
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