How To Make A Pissaladière

Von French Cooking Academy · 120 Min.

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Zubereitung

1. Dissolve the yeast in the lukewarm water. Put the 250g flour and salt in a bowl, make a well, and pour in the yeast water and a splash of milk. Mix, then add the 5 tablespoons olive oil.
2. Mix in the remaining 50g flour until the dough no longer sticks to your hands. Cover with a cloth and rest for 1 hour.
3. Crush the cloves and fennel seeds in a mortar. Add the deboned sardines and mash, then add a splash of olive oil and the anchovies. Mash and stir, adding enough olive oil to make a spreadable paste.
4. Heat a generous amount of olive oil in a pan over medium heat. Add the sliced onions, a pinch of salt, the dried herbs, thyme and bay leaves. Cook gently for 20–25 minutes until golden and caramelised, tossing occasionally so they do not turn to mush.
5. Preheat the oven to 200°C (392°F). Flour a baking tray.
6. Stretch the rested dough to fit the tray. Spread the fish paste evenly, then a thick layer of onions. Top with the olives and extra anchovies in a grid pattern.
7. Bake for 20–25 minutes until the crust is golden and crisp. Cool slightly, cut into small squares and serve.

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