Wednesday, January 14, 2009

PISSALADIER - Onion,Anchovy and Black Olive Tart

Pissaladier out of the oven

2 tbsp extra virgin olive oil
5 medium onions, sliced into thin rounds
2 large garlic cloves, sliced thin
1 sprig fresh thyme (or 1 tsp dried)
2 large tomatoes peeled , cored, seeded and chopped
bread dough
8 anchovy fillets, rinsed and drained (I didn't have any so I used anchovy paste)
12 black olives pitted and halved

Heat oil over medium heat in skillet. Add onion, garlic and thyme, toss and coat with oil. Cover and cook, stirring occasionally until onions are golden, about 20 minutes.
Stir in tomatoes, raise heat to high, and cook until liquid is evaporated and mixture is thick, about 20 minutes, discard thyme sprig.
Roll out dough on lightly floured surface and roll out into an 11x 14 rectangle or round pizza tray.
Transfer to a baking sheet; cover and let sit for 15 minutes.
spread vegetable mixture evenly over bread dough, all the way to edges. Arrange anchovies in spoke pattern and sprinkle olives on top. Let sit for 15 more minutes.
Bake until crust is crisp, 15 to 20 minutes.
slice and serve warm

Bread Dough
3 cup unbleached flour ( you can mix white and wheat)
2 1/2 tsp dry yeast
1/2 sugar
1 1/2 warm water
1/3 cup of olive oil
tsp of salt

Pissaladier is ready for the oven

1 comment:

Anonymous said...

your recipe was amazing, full of flavour and we all loved it even my picky eaters (boys)
thanks for sharing..
so far i bookmarked several of your recipes and they are all perfect ...