Pissaladière

Pissaladière

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1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5 )
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Sorry, this entry is only available in French.

Preparation time
30 min
Cooking time
1 h 40
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Appetizers
Starters
Cold Starters
Pies & quiches
Posted by
Posted on

Ingredients

Metric US
onion
1 kilogram
Olive oil
7 tablespoons
garlic clove
1
Anchovy fillet in oil
2 cans
bay leaves
2 sheets
thyme
2 sprigs
Sugar
1 tablespoon
pepper
Pizza dough
1
Black olives
6
  1. Finely slice the onions that have been peeled.
  2. Put them in a saucepan covered with 2 tablespoons of olive oil for 15 minutes to reduce the liquid.
  3. Uncover the pot and let the water evaporate for 10 to 15 minutes.
  4. Season with pepper and then add 5 tablespoons of oil, garlic cut in half, thyme, bay leaf and sugar.
  5. Leave to cook gently for about 30 minutes to obtain soft blond caramelized onions.
  6. Preheat the oven to 200° C.
  7. Spread the dough on the baking mat.
  8. Pour over the dough, spreading evenly with the back of a fork and decorate with olives and anchovy fillets.
  9. Put in the oven and bake for 15 to 20 minutes.
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5 )
Loading...
Preparation time
30 min
Cooking time
1 h 40
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Appetizers
Starters
Cold Starters
Pies & quiches
Posted by
Posted on

Ingredients

Metric US
onion
1 kilogram
Olive oil
7 tablespoons
garlic clove
1 unit
Anchovy fillet in oil
2 cans
bay leaves
2 sheets
thyme
2 sprigs
Sugar
1 tablespoon
pepper
Pizza dough
1 unit
Black olives
6 units
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