Teresa's Recipes
Pissaladiere
Indulge in a slice of culinary history with this delightful Pissaladière. This traditional French onion tart, originating from the Nice region, boasts a golden, crispy crust, beautifully caramelized onions, salty anchovy fillets, and tangy black olives. The perfect harmony of these flavors creates an unforgettable savory treat. Enjoy it as an appetizer or as part of a light lunch, paired with a crisp green salad.
Ingredients
- to taste Salt
- to taste Black pepper
- 1 tablespoon, leaves picked Fresh thyme
- 1/2 cup, pitted Black olives
- 12 Anchovy fillets
- 2 tablespoons Olive oil
- 2 large, thinly sliced Onions
- 1 pound Pizza dough
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Calories: 350
- Fat: 12g
- Carbs: 50g
- Protein: 10g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking sheet.
- Heat the olive oil in a large skillet over medium heat.
- Add the thinly sliced onions to the skillet, season with a pinch of salt, and cook, stirring occasionally, until they turn golden and caramelized, about 20 minutes.
- While the onions are caramelizing, roll out the pizza dough on a floured surface until it matches the size of your baking sheet.
- Transfer the rolled-out dough to the greased baking sheet and prick the surface all over with a fork to prevent it from puffing up during baking.
- Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
- Arrange the anchovy fillets and black olives on top of the caramelized onions.
- Sprinkle the fresh thyme leaves over the tart, and season with salt and black pepper to taste.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.
- Allow the Pissaladière to cool slightly before slicing and serving. This will help the flavors meld together beautifully.