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Pissaladière

Savory recipes Spring Summer Fall Winter 1+ hour Easy Sauteuse
Prep time
30 minutes + 1 hour of rest
Cooking time
35 + 3 minutes
Serves
4/6 people

Method

  1. Sift the flour and a pinch of salt into a large bowl.
  2. Dissolve the yeast in a tiny bit of warm water and mix into the flour. Gradually add 20 cl (4/5 cup) of water and knead the dough for around 15 minutes.
    Cover with a cloth and let sit for 1 hour.
  3. Preheat the oven to 210°C (410°F).
  4. Peel and chop the onions finely.
  5. Fry the onions in olive oil with the thyme.
  6. When they are brown, add the white wine, vinegar, and sugar and let simmer for 20 minutes over low heat.
  7. Roll out the dough and bake for 15 minutes.
  8. Remove the baking sheet and top the dough with a thin layer of onions. Add the anchovies and the Parmesan cheese.
  9. Brown the pissaladière for 3 minutes in the oven (grill setting), remove, and sprinkle with olives.
  10. Enjoy! 

Ingredients

The dough:

  • 250 g (2 cups) flour
  • 10 g (1 tbsp) fresh yeast
  • Salt

Topping:

  • 4 chopped onions
  • 15 anchovy fillets in oil
  • 12 black "niçoises" olives
  • 50 g (1/2 cup) grated Parmesan cheese
  • 1 sprig of thyme
  • 50 cl (2 cups) dry white wine
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp superfine sugar

Utensil

Sauté pan

Sauté pan

Why use a sauté pan?

Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.

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