Recipe: Pissaladière

Name: Pissaladière
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Cuisine: French
Ingredients: 3.25 lb (1.5 kg) of Cévennes onions peeled and finely sliced; 2 cloves of garlic (germs removed, crushed, and chopped); 1.75 oz (50 gr) of small black olives; 8 anchovy fillets stretched; 1 bouquet garni; salt (a little) and freshly ground pepper; 4 tablespoons of olive oil

By chef patrick Asfaux 4.8/5 (17 reviews) · 🍳 12 made it

Recipe Pissaladière - Chef Patrick Asfaux — Photo: © Uranie - A.F.Touch

Prep 30 min

Cook 70 min

Total 1h40

Servings 6 serv.

If you get along well with your baker, ask him for 300grs of bread dough or buy pre-risen flour and follow the instructions

Ingredients for 6 servings

Adjust for

servings

3.25 lb (1.5 kg) of Cévennes onions peeled and finely sliced
2 cloves of garlic (germs removed, crushed, and chopped)
1.75 oz (50 gr) of small black olives
8 anchovy fillets stretched
1 bouquet garni
salt (a little) and freshly ground pepper
4 tablespoons of olive oil

Step-by-step directions

1 Spread your bread dough making a circle of 25cms in diameter and 1.5 cm thick. place it on a baking sheet and let it rise for 1 hour at warm temperature (<50°) until it doubles in volume.

2 During this time in a sauté pan pour your 2 tablespoons of olive oil then when it is hot, add the onions, garlic the bouquet garni, salt and pepper. let cook covered very gently for 45 minutes then let cool a little on a baking sheet.

3 Preheat your oven to 210°(th7) then place your round of dough in it for 8 minutes to dry it.

4 Then take it out, arrange your onions and olives over the entire surface and arrange your anchovies in a star pattern (don't forget to remove the bouquet garni) .
place the pissaladière in the oven at 230°(th 8) for 15 minutes

5 Spray a light drizzle of olive oil when it comes out of the oven and give a good grind of pepper over your pissaladière.

6 Serve with a little Mesclun or purslane and for example a fresh red wine from Coteaux Varois or a Bandol close your eyes, you're there!