Pissaladiere Recipe - Provencal Onion Tart Recipe
A vegetarian French recipe with active dry yeast, -/2 all purpose flour (maida) - plus more for dusting, extra virgin olive oil. Ready in 2h 15m, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
26 steps- 1
To begin making Pissaladiere Recipe, in a small bowl, stir in flaxseed powder with 3 tablespoons water and keep aside
lukewarm water(1/4 cup)flax seeds - ground(1 tablespoon)tablespoons extra virgin olive oil(2)tablespoons extra virgin olive oil(2) - 2
It will thicken and fluff up in 3 minutes
- 3
In a bowl of a stand mixer fitted with a dough hook attachment, combine the yeast and flour
active dry yeast(1/2 teaspoon)-/2 all purpose flour (maida) - plus more for dusting(1 cups) - 4
Add the flax seeds mixture, oil and 1/4 cup of water
lukewarm water(1/4 cup)flax seeds - ground(1 tablespoon) - 5
Beat on low speed until the dough forms a ball and comes clean from the sides of the bowl
- 6
This might take 5 to 8 minutes
- 7
Put the dough into a greased bowl and cover with plastic wrap
- 8
Let the dough rest for 40 to 45 minutes or until double in size
- 9
While the dough is proofing we will make the caramelized onion topping
- 10
In a large sauté pan, heat the oil over low heat
- 11
Add the garlic and sauté for few seconds
cloves garlic - minced(3) - 12
Add the onions and let it slowly cook until tender and lightly caramelized
onions - thinly sliced(3) - 13
You don't want the onion to burn, but be sweet and tender
- 14
Add the chopped tomatoes and cook until all liquid is evaporated
tomatoes - chopped(1 cup) - 15
Season with thyme, salt and pepper and turn off the heat
few sprig fresh thyme leavessalt and pepper - as needed - 16
Cool down to room temperature
- 17
Preheat the oven to 200 C
- 18
Line a baking sheet with parchment paper and keep aside
- 19
The next step is to make the Pissaladiere
- 20
On a floured surface, roll the dough to a circle about 9 inches in diameter
-/2 all purpose flour (maida) - plus more for dusting(1 cups) - 21
Place this on the baking sheet
- 22
Top with the onion mixture and olives
extra virgin olive oil(3 tablespoon)del monte green olives - pitted(1/2 cup)tablespoons extra virgin olive oil(2)tablespoons extra virgin olive oil(2) - 23
Let it rest for 20 minutes before baking
- 24
Bake for about 30 minutes or until the crust is golden brown and the topping looks bubbly
- 25
Once done, cool slightly, slice the Pissaladiere into wedges and serve
- 26
Serve Pissaladiere as an appetizer with Cauliflower Au Gratin Recipe (French Style Cauliflower & Cheese Bake)
Rate this recipe
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Pissaladiere Recipe - Provencal Onion Tart Recipe
A vegetarian French recipe with active dry yeast, -/2 all purpose flour (maida) - plus more for dusting, extra virgin olive oil. Ready in 2h 15m, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
26 steps- 1
To begin making Pissaladiere Recipe, in a small bowl, stir in flaxseed powder with 3 tablespoons water and keep aside
lukewarm water(1/4 cup)flax seeds - ground(1 tablespoon)tablespoons extra virgin olive oil(2)tablespoons extra virgin olive oil(2) - 2
It will thicken and fluff up in 3 minutes
- 3
In a bowl of a stand mixer fitted with a dough hook attachment, combine the yeast and flour
active dry yeast(1/2 teaspoon)-/2 all purpose flour (maida) - plus more for dusting(1 cups) - 4
Add the flax seeds mixture, oil and 1/4 cup of water
lukewarm water(1/4 cup)flax seeds - ground(1 tablespoon) - 5
Beat on low speed until the dough forms a ball and comes clean from the sides of the bowl
- 6
This might take 5 to 8 minutes
- 7
Put the dough into a greased bowl and cover with plastic wrap
- 8
Let the dough rest for 40 to 45 minutes or until double in size
- 9
While the dough is proofing we will make the caramelized onion topping
- 10
In a large sauté pan, heat the oil over low heat
- 11
Add the garlic and sauté for few seconds
cloves garlic - minced(3) - 12
Add the onions and let it slowly cook until tender and lightly caramelized
onions - thinly sliced(3) - 13
You don't want the onion to burn, but be sweet and tender
- 14
Add the chopped tomatoes and cook until all liquid is evaporated
tomatoes - chopped(1 cup) - 15
Season with thyme, salt and pepper and turn off the heat
few sprig fresh thyme leavessalt and pepper - as needed - 16
Cool down to room temperature
- 17
Preheat the oven to 200 C
- 18
Line a baking sheet with parchment paper and keep aside
- 19
The next step is to make the Pissaladiere
- 20
On a floured surface, roll the dough to a circle about 9 inches in diameter
-/2 all purpose flour (maida) - plus more for dusting(1 cups) - 21
Place this on the baking sheet
- 22
Top with the onion mixture and olives
extra virgin olive oil(3 tablespoon)del monte green olives - pitted(1/2 cup)tablespoons extra virgin olive oil(2)tablespoons extra virgin olive oil(2) - 23
Let it rest for 20 minutes before baking
- 24
Bake for about 30 minutes or until the crust is golden brown and the topping looks bubbly
- 25
Once done, cool slightly, slice the Pissaladiere into wedges and serve
- 26
Serve Pissaladiere as an appetizer with Cauliflower Au Gratin Recipe (French Style Cauliflower & Cheese Bake)
Rate this recipe
