Pissaladiere
Martha and chef John Barricelli of "Everyday Baking" bake pissaladiere, a delicious French version of pizza. Part 1.
Pissaladiere
Watch the Video
Pissaladiere
Martha and chef John Barricelli of "Everyday Baking" bake pissaladiere, a...
Watch the Video
Pissaladiere
Martha and chef John Barricelli of "Everyday Baking" bake pissaladiere a...
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The Martha Stewart Show, December Winter 2008
- Yield Makes one 17-by-12-inch tart
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Ingredients
- Pissaladiere Dough
- 1/4 cup olive oil, plus more for pan and plastic wrap
- 4 medium cloves garlic, finely chopped
- 3 medium onions, thinly sliced
- 2 teaspoons coarse salt
- 1 tablespoon fresh thyme leaves
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 1 1/2 pounds ripe plum tomatoes
- 24 anchovies
- 1/4 cup Nicoise olives, pitted and thinly sliced lengthwise
Directions
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Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
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Preheat oven to 450 degrees, with a rack in the center. Heat olive oil in a large skillet over medium heat. Add garlic, onions, and salt. Cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add thyme and parsley; set aside to cool.
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Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon. Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough. Arrange onions on top, then add anchovies in a decorative pattern to form X-shapes. Dot with olives. Bake 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although Pissaladiere is best eaten the day it is baked, it can be reheated the next day; place in an oven heated to 200 degrees for 10 to 15 minutes until heated through.
When I made this it was really tasty but the dough at the center of my pie was still a bit soft and mushy. My guests said don't worry, don't worry but I was pissed off. In the video he puts the onions on then the tomatoes but the recipe calls for tomatoes first. Maybe the onions made the dough mushy?
This was soooooo simple and easy to make. I have been looking for a thin crust dough and "Voila". The best I've ever made. Used 1/2 tsp. fresh rosemary and basil in dough. Excellent!!!!
This was soooooo simple and easy to make. I have been looking for a thin crust dough and "Voila". The best I've ever made. Used 1/2 tsp. fresh rosemary and basil in dough. Excellent!!!!
Greetings to all