Lockdown Recipe | Pissaladière

A taste of the Vic Books cafe at home this lockdown. Pissaladière is an onion tart with anchovies, olives and herbs. It is a specialty from the south of France, specifically from Nice and it has been a hit since our new French chef Eva added it to our menu.

The name, pissaladière, comes from one of the dish's original ingredients pissalat, a fish-based sauce from Nice. Serve as a main dish with a fresh salad on the side. It can also be cut into rectangular pieces and eaten as an appetizer.

So, if you're looking for some delicious lockdown lunch inspiration, here it is! 



Eva's pissaladière recipe

The pissaladière is a traditional provencal tart although it's a pretty basic recipe there are plenty of way to make it. Starting with the dough: you can use to your preference shortcrust pastry, puff pastry or pizza dough.

For the shortcrust pastry:
> 200g Flour
> 100g Butter
> 1tsp Salt
> 50g Water
Cut the butter in very small dices and and mix it with your fingertips with flour and salt. Make a hole in the middle and add the water to it. Work it out until it makes a ball of dough. Let it rest at least 30min in the fridge.

For the onions :
> 1kg onions
> 5tbsp olive oil
> 3tbsp water
> 1p. Salt
Cook sliced onions in a covered pan stirring occasionally for 25 to 40min until they are caramelized. At the end of cooking let the water evaporate opening the lid (but be careful not to burn the onions).

Extra Filling :
> 1small jar of Anchovies (opt.)
> 12 Black Olives
> 1 branch Thyme
> 3tbsp Olive oil
Preheat oven to 210°C. Roll dough into 20×28cm rectangle. Line a baking sheet with baking paper and transfer the dough onto it. Add the confit onions all over the dough, place anchovies and olives on top, sprinkle fresh thyme, and add a dash of olive oil before baking for 25 to 30min.

My addition to the recipe because I love the flavour of olives I like to make a homemade tapennade and brush it onto the dough before adding the onions. Bon appétit!

Pissaladière in the cabinet at Vic Books Kelburn