Remember when I had all those extra green olives to use up? Well, I also had some black olives to use up as well. So I decided to make Pissaladiere (PEASAH-LAH-DEE-AIR), which is a lovely onion tart with olives and anchovies. The onions are wonderfully caramelized and the anchovies are not fishy, just nice and salty and, along with the olives, a nice counterpart to the gooey onions. Yum.
Note, I posted below the entire recipe from Kim’s A Mighty Appetite, but I only made half of the recipe, so do not be daunted by the 12 portions yield on the recipe. Actually, I made the whole dough recipe and froze half, but I only made half of the recipe for the topping. I do recommend making the whole dough recipe because then you have readymade pizza dough for the next time you have a craving for pizza.
And as always be sure to visit Shan over at Tales of the Fairy Blogmother, the home of What’s Cooking Wednesday.
As published in the Oct. 19, 2008 issue of New York Times Magazine; recipe adapted from “Bistro Cooking” by Patricia Wells
1 ¼ ounce package (about 1 tablespoon) dry active yeast
2 ½ cups all-purpose flour
large pinch sugar
1 teaspoon salt
Olive oil, for greasing bowl
3 tablespoons olive oil
2 pounds yellow storage onions, thinly sliced (Mighty Appetite Note: about 5 medium onions – you want about 6-7 cups’ worth. Can be done in a food processor with a 1-millimeter slicing blade, a mandoline or by hand)
2 cloves garlic, thinly sliced
1 bay leaf
1 sprig thyme (or fresh rosemary)
salt and black pepperbutter, for greasing
10 anchovy fillets, halved lengthwise and widthwise
½ cup oil-cured black olives, pitted and halved
In a large bowl, add 1 cup of lukewarm water (about 80 degrees), yeast, 1 cup of the flour and the sugar and mix with a fork or rubber spatula until combined. Set aside for 15 minutes, or until foamy.
Add remaining flour and salt, little by little, until dough is too stiff to stir. Place dough on a lightly floured surface and knead, adding flour if sticky, until smooth, about 10 minutes. Place dough in a large oiled bowl, cover and allow to rise at room temperature until doubled in size, about one hour.
Meanwhile, begin the topping: In a large saucepan fitted with a lid, heat olive oil over medium-high heat. Add onions, garlic, bay leaf, thyme and a large pinch of salt, stir to combine, and turn heat to low. Cover and cook very gently, stirring occasionally, for about one hour. (Onions should be golden but not brown; they will reduce by about one-third of their original volume and resemble marmalade.)
Punch down dough to deflate, cover and allow to rise again until doubled in size, for an additional hour. Cut dough in half and refrigerate or freeze remaining dough for later use.
Remove lid and cook until liquid has reduced to a thick sauce. Season with salt and pepper as needed.
Preheat oven to 450 degrees. Grease a baking sheet about 11×15 in size. On a lightly floured surface, roll dough into an 11×14-inch rectangle. (Dough will be thin, but without holes.)
Transfer dough to baking sheet and allow to rest about 15 minutes. Spread onions over dough, edge to edge. Top with anchovies and olives. Bake until crust is crisp, 15-20 minutes.
Yields about 12 pieces.