- 1000 g onions
- 75 g olive oil
- 3-6 sprigs fresh thyme
- 1 bay leaf
- 2 level tablespoon sugar, optional
- 100 g anchovies in oil
- 100 g Sardines in oil
- 230 g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 120 g Milk
- 50 g water
- 90 g olive oil
- 6-8 anchovy fillets
- 10-12 black olives, pitted
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.
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.
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.
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.
Accessories you need
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- 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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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