pissaladere -rachel ( lee hyun jung)

Recipe


-garlic 10g
-onion 400g
-Anchovy  fillet  25~30g
-Black olive  50g
-Hard flour  150g
-Pure Olive oil  80ml
-Yeast  2g
-Salt  2g
-Pepper  some
-Basil   some

1.Prepare the dough (pâte à pissaladière)
This dough is particularly hard to work, and a Cuisinart type of mixer is a big help.
The dough can also be purchased (in France) directly from the boulanger (baker). Ask for a pâte à pissaladière if you're in nice, or a pâte à pain elsewhere.

2. Peel and chop the onions and garlic, and cook them in a pan of olive oil for 20 minutes. Stir frequently to keep the onions from browning.

3. Pre-heat the oven to 450°F (230°C).

4. When the dough is ready, roll it out flat to about 2-5 mm thickness. The dough can then be placed, spread out, into a lightly-oiled pie/tarte pan, or rolled out to a circle (30-35 cm; 10-12 in. diameter) a put on a flat tin.

5. (Optionally) Dry the rolled-out dough for 10 minutes in a medium-warm oven. This can prevent to dough from being soggy (if that's a problem).

6. Spread the onions out evenly on the dough.

7. Spread about 4 teaspoons of pissala evenly across the dough, and then sprinkle on the olives.
Alternately, lay the anchovies and olives out on the dough in a decorative manner, either adding anchovies to the pissala or using in place of the pissala.

8. Put the pissaladière in the pre-heated oven. After 20 minutes, reduce the oven temperature to and cook for a final 10 minutes.

Note: A helpful reader found the "official" temperature too high and the time too long. Try 20 minutes at a constant temperature of 400°F (200°C).