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Pissaladière

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Ingredients

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Onion topping

  • 1000 g onions
  • 75 g olive oil
  • 3-6 sprigs fresh thyme
  • 1 bay leaf
  • 2 level tablespoon sugar, optional

Pissala (anchovy paste)

  • 100 g anchovies in oil
  • 100 g Sardines in oil

Dough

  • 230 g plain flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 120 g Milk
  • 50 g water
  • 90 g olive oil

Decorating

  • 6-8 anchovy fillets
  • 10-12 black olives, pitted
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Recipe's preparation

    Onion topping

  1. Place 500g onions in the bowl and chop 3sec Speed 5. Set aside and repeat with the rest of the onions.

    Insert the butterfly, then add all of the onions back into the bowl.

    Add the oil, sugar, thyme and bay leaf. 

    Cook for 45min, 110C Counter-clockwise operation Gentle stir setting.

    Set aside and allow to cool.

    2. Pissala

  2. Add the sardines and anchovies to the bowl. Mix for 4-5min Speed 4, adding the oil from the fish until the consistency is smooth and spreadable.

    Set aside. Note this quantity should be enough for 3-4 pissaladiere tarts, store unused portions in a sealed container in the fridge.

    Wash and dry bowl.  

    3. Dough

  3. Line a baking tray with a Thermomat or Oven Thermomat and sprinkle with plenty of flour.

    Add flour, baking powder and salt to the bowl. Whisk 20seconds Speed 4.

    With the lid on and without the MC, place a jug or bowl on top of the lid and weigh in the milk and water, set aside.

    Place the MC in the lid and weigh in the olive oil, set aside.

    With the blades turning on Speed 4, pour in the combined milk and water, followed by the oil. 

    Knead for 1min 30seconds Interval/dough function.

    Turn out the dough onto the lined baking tray. The dough will be very soft and sticky. Sprinkle more flour on top and with floured hands shape the dough into a ball.

    Using a floured rolling pin or your hands, roll out to a diameter of 30-35cm, or a rectangle of around 25 x 35cm, leaving a slightly thicker edge all the way around.

    4. To assemble

  4. Using a pastry brush, dust the surface of the prepared dough with flour.

    Carefully spread some of the pissala paste very thinly over the dough.

    Spread the cooled onions thickly over the dough.

    Decorate the top with anchovy fillets and black pitted olives.

    Bake in a preheated 200C oven for 20-30 min, until the pastry is golden and the edges of the onion topping are just beginning to darken.

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11

Tip

This is a traditional food from Nice, France.

Enjoy served hot, warm or cold, either in small slices as an aperitif, or as a main (serves approximately 6-tmrc_emoticons.8) accompanied by a salad.

This is converted from a traditional family recipe posted by Laurence at Variations Gourmandes blogspot: //variations-gourmandes.blogspot.com.au/2012/02/la-pissaladiere-de-papi-jean.html

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Excellent. Thank you soo much, this was a huge hit...

    Submitted by Tiny on 21. December 2017 - 12:04.

    Excellent. Thank you soo much, this was a huge hit with our family (8 big eaters), for an entree with French inspired meal.

    Following another recipe for French onion tart, that I do for special occasions, I decorated the top by stretching out anchovies to form diamond pattern and placing pitted olive in centre of each. Looks amazing, a real wow factor on every level.

    This will now be my new French Onion Tart, it is so much easier too. Really appreciate this, can't wait to crank it again.

    Sent left over paste home with our son's family, keen pizza makers, haven't heard result yet, but confident it would be delicious.

    Note to self: oven tray worked well to bake in, but, make base thicker next time, don't cover the tray. Halve paste quantity, unless B wants more. Watch onions don't stick and brown in big frying pan (to free up Thelma Thermo for other jobs). Garlic.

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  • Oh I'm so glad you loved it

    Submitted by Paige on 18. October 2016 - 22:13.

    Oh I'm so glad you loved it and top marks to your son for making it! It's not the most straightforward recipe, but I think it's worth it! tmrc_emoticons.)

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  • Great recipe! Loved the

    Submitted by Thermo-lish on 18. October 2016 - 09:22.

    Great recipe! Loved the flavour! My son made this as part of his Year 7 French Assessment task where he had to create a Classic French Cookbook and he made the recipes to take into his teacher for extra marks... He isn't a fan of anchovy's but loved the flavour of the sweet onion... Thanks for sharing... Fingers crossed it helped him get a great mark in his assessment! 

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  • Thank you Belinda, I'm glad

    Submitted by Paige on 9. September 2015 - 11:45.

    Thank you Belinda, I'm glad everyone enjoyed it tmrc_emoticons.)

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  • this was a hit !! thanks

    Submitted by Belinda on 8. September 2015 - 23:35.

    this was a hit !! thanks Paige tmrc_emoticons.)

    Belinda, California USA

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