Pissaladière

Name: Pissaladière
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 200 grams strong white bread flour; 1 teaspoon salt; 2 teaspoons easy blend dried yeast; 150 milliliters warm water; 1 Tbsp olive oil; 4 Tbsps olive oil, plus extra for drizzling; 1 kg onion, thinly sliced; 3 sprigs thyme; 2 tomatoes, skinned and chopped; 2 fillets x 80g cans anchovy fillets, drained, fat ones halved lengthways; 1 handful a of black olives

Pissaladière requires about 2 hours and 15 minutes from start to finish. For 84 cents per serving, you get a hor d'oeuvre that serves 6. One serving contains 309 calories, 7g of protein, and 13g of fat. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up strong bread flour, onion, easy blend yeast, and a few other things to make it today. A couple people really liked this Mediterranean dish.

Instructions

Tip the flour, salt and yeast into a bowl.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Equipment you will use

Bowl

Pour in the water, spoon in the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.

Ingredients you will need

Dough

Water

Cooking Oil

Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1 hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time it's not critical for this relaxed recipe.

Ingredients you will need

Dough

Tea

Equipment you will use

Kitchen Towels

Bowl

While the dough is rising, heat the oil in a large, deep frying pan or saut pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.

Ingredients you will need

Onion

Dough

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid.

Ingredients you will need

Salt And Pepper

Tomato

Onion

Thyme

Remove from the heat and leave to cool slightly.

Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.

Ingredients you will need

Dough

Roll

Cooking Oil

Equipment you will use

Oven

Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden.

Ingredients you will need

Anchovies

Spread

Dough

Olives

Onion

Equipment you will use

Oven

Serve warm, cold or reheated, cut into squares.

Equipment

Ingredients

Servings:

200grams

strong white bread flour 1teaspoon

salt 2teaspoons

easy blend dried yeast 150milliliters

warm water 1Tbsp

olive oil 4Tbsps

olive oil, plus extra for drizzling 1kg

onion, thinly sliced 3sprigs

thyme 2

tomatoes, skinned and chopped 2fillets

x 80g cans anchovy fillets, drained, fat ones halved lengthways 1handful

a of black olives

Recommended wine: Sparkling Rose, Sparkling Wine

Appetizer on the menu? Try pairing with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Markus Huber Sparkling rosé with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.