By
chef patrick Asfaux4.8/5
(17reviews)
· 🍳 12 made it
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If you get along well with your baker, ask him for 300grs of bread dough or buy pre-risen flour and follow the instructions
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Ingredients for 6 servings
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!
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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