Serve warm, cold or reheated, cut into squares. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Stéphane Garnier, the head chef at Château de la Bourdaisière, uses the traditional Provençal onion pizza, pissaladière, as a jumping-off point for his tomato tart. Knead the dough again briefly, then roll it out and press it into the tin. Sprinkle the Parmesan over the tart and drizzle with olive oil. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. In a food processor, pulse the flour with salt. Pissaladière With Anchovies, Tomatoes, and Onions, extra-virgin olive oil, plus more for greasing, sliced onions (about 3 medium onions, halved and thinly sliced), coarsely chopped pitted kalamata or niçoise olives. Using the palm of your hand, flatten into a disk, wrap in plastic and refrigerate until chilled, about 2 hours. With lightly greased hands, press down on the dough, using all 10 fingers to dimple and stretch the dough outward. Pour the remaining 3 tablespoons oil on the sheet pan. A fresh-tasting Sauvignon Blanc with high acidity will balance the saltiness of the anchovies and match the tanginess of the tomatoes in the pissaladière. Decorate with the anchovy fillets. Add the butter and pulse until the mixture resembles coarse meal. Fold up the edges of the dough to make a 12-by-15-inch rectangle. Bake in the upper third of the oven for 30 minutes. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk. Season with salt and pepper. A true Pissaladière always adds anchovies to intensify the salty flavor against the sweet caramelized onions, and are placed in a diamond or X shape pattern on the dough with an olive in the middle. Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. He decorates the tart with the classic garnish of anchovy fillets. When the dough begins to resist being stretched, let it rest for 5 minutes, then stretch it again, continuing until it fits most of the sheet pan. Preheat the oven to 375°. Copyright 2020 - Taste, A Division of Penguin Random House LLC. Reprinted from Bread Toast Crumbs. To make the dough, place the flour, yeast and salt in the bowl of a stand mixer and add the water. Lightly oil a shallow 23x33cm baking tin or tray. Peel three large onions, slice them, and let them cook in a deep pan with a little oil or butter until they are sweet, pale amber in colour and soft enough to crush between thumb and finger. Tip the flour, salt and yeast into a bowl. Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Take 375g of puff pastry and place it on a lightly floured baking sheet. Scatter the olives on top and lightly drizzle all over with olive oil. Good Food Deal 1 stick cold unsalted butter (cut into small pieces), 1 small zucchini (cut into /4-inch dice), 2 pounds assorted medium to large tomatoes (sliced 1/4-inch thick). © Copyright 2020 Meredith Corporation. Use all 10 fingers again to dimple the dough and gently stretch it. Let the pissaladière cool for about 5 minutes, then cut into 4-inch squares. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, Takes 2¼ hours, including rising and baking. Use the forks to lift the dough onto the prepared sheet pan. While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time. This is a gorgeous oniony tart made like a pizza – it makes a great starter or lunch, hot or cold. Score a border, approximately 2cm in from the edges, with a sharp knife, making sure not to cut right thr… Don't leave it to rise again. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly. Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. … Let it rest without touching it for 20 minutes. Photographs by Eva Kolenko. Meanwhile, assemble the pissaladière: In a large sauté pan, heat 1 tablespoon olive oil over high heat. Fold the dough in half and, using 2 large spatulas, transfer the dough to a large baking sheet, then unfold it. Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Place on … Scatter the garlic, onion and zucchini on the dough and season with salt and pepper. Look for an example from the Loire Valley. Immediately reduce the heat to medium-low and cook, stirring every few minutes, until the onions are lightly golden, about 15 minutes. Line a rimmed sheet pan with parchment paper or coat with nonstick cooking spray. Heat olive oil in a large skillet over medium … Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Food & Wine is part of the Meredith Corporation Allrecipes Food Group.