Pissaladiere

Photo by Georges Vernon and Margaret Skinner

Ingredients

1 ¼ cups all purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons water
3 tablespoons olive oil
2 ½ pounds onions
+ 6 more ingredients
- 3 garlic cloves
- 1 small bay leaf
- 1 teaspoon fresh thyme
- 1 tablespoon capers
- 20 Niçois olives
- 16 anchovy fillets

Mix flour and salt in processor. Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. Heat oi...

View full recipe at Epicurious

Comments

Variations on Pissaladiere

- 1 tablespoon dry yeast
- 1 teaspoon sugar
- 2 3/4 cups all purpose flour
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- Yellow cornmeal
- +9 other ingredients
- About 12 good-quality anchovies packed in oil
- 1 packet active dry yeast (you can use rapid-rise)
- 1/3 cup warm water
- 1 thyme sprig
- +9 other ingredients
Pissaladiere
- 1 envelope yeast
- 2 cups all purpose flour
- 5 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/4 pounds onions
- 8 anchovy fillets
- 20 Niçoise olives
- +2 other ingredients

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