Pissaladière: Olive & Anchovy Savoury Tart
On one of my posts, there has been some interest in this recipe ... There are numerous variations of the this savoury tart from Provence, France. In the 15th century, shepherds and farmers baked bread only once a month and the scraps of left over dough, were used to make Pissaladière in Provence and Flammekueche, an Onion and Bacon savoury tart ...
Here is the recipe:
2 cups all purpose flour
3/4 cups water
1 tsp. salt
1 tsp. Evoo - a light varietal olive oil, preferably if possible Hojiblanca or similar
MAKING THE DOUGH
1. mix the flour, water, Evoo and the salt in a large bowl
2. add more water by the tablespoon only if the dough is too dry ...
3) turn out the dough onto a lightly flavoured surface and knead until smooth and elastic ...
4) pre heat oven to 500 farenheit degrees
5 large Onions: slice the onions in half and then chop finely .
Sauté the onions in Evoo and 1 tablespoon of Butter, creamy French type, until tender however, not carmelized.
3 Garlic Cloves: Mince and add to onion and stir often and then add the fresh chopped thyme herb, salt and pepper and toss. When garlic is tender; Drain Oil from pan.
Pitted Olives ( Kalamata or Nicoise variety )
Depit a few olives however, do not buy unpitted. Put a few in a mortar and smash with a pestle, which this shall remove pits. Mix these smashed olives with the onion and garlic mixture.
*** You shall need at least 3 dozen pitted olives for topping
Assemble the flat dough sheet formed in a rectangle and spread the onion mixture on the dough.
Then strategically place olives in rows, and between the olives, lay an anchovy in between.
Bake until bubbly and pastry golden; 20 - 25 minutes with care and checking every 5 mins or so.
*** Other toppings can include: ham, bacon, cheeses and / or zucchini or red and green bell in julienne.