DOUGH FOR PISSALADIERE OR TARTE FLAMBEE
Provided by Mark Bittman
Categories pizza and calzones, project
Time 1h
Yield Enough dough for 2 pizzas, each about 12 inches
Number Of Ingredients 4
Steps:
- Combine yeast, flour and salt in food processor. Turn machine on, and add 1 cup water and 2 tablespoons oil through feed tube.
- Process for about 30 seconds, adding more water through feed tube, a little at a time, until mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water, and process for another 10 seconds. (In unlikely event that mixture is too sticky, add flour, a tablespoon at a time.)
- Turn dough onto floured work surface, and knead by hand for a few seconds to form a smooth, round ball. Grease bowl with remaining olive oil, and place dough in it. Cover with plastic wrap or damp cloth, and let rise in warm, draft-free area until dough just about doubles in size, or at least 1 hour. (You can also let dough rise more slowly, in refrigerator, for as long as 6 or 8 hours.)
- Follow recipe for pissaladiere or tarte flambee.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 15 grams, Carbohydrate 145 grams, Fat 19 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 503 milligrams, Sugar 1 gram
PISSALADIèRE
This is a gorgeous oniony tart made like a pizza - it makes a great starter or lunch, hot or cold.
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
- Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time - it's not critical for this relaxed recipe.
- While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
- Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
- Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.
- Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.
Nutrition Facts : Calories 400 calories, Fat 1.4 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 3.4 milligram of sodium
PISSALADIERE
Provided by Ina Garten
Categories appetizer
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
- Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F.
- Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
- Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.
PISSALADIèRE
Sweet, caramelized onions, briny anchovies and olives make the up the topping for this traditional Provençal tart. This version calls for a yeasted dough, which makes the tart somewhat like a pizza. But puff pastry, which Julia Child preferred, is also traditional, and quite a bit richer. If you'd rather use that, substitute a 12- to 16-ounce package for the yeast dough, and bake the tart at 375 degrees until the bottom and sides are golden brown, about 20 to 25 minutes. Pissaladière makes great picnic fare, in addition to being a terrific appetizer or lunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, lunch, pies and tarts, appetizer, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the filling: Finely chop 2 of the anchovy fillets. Heat oil in a large skillet over medium heat. Add onions, garlic, thyme and chopped anchovy, then cover pan and cook, stirring occasionally, for 20 minutes. Reduce heat to medium-low, stir in salt, and continue cooking for 25 minutes, stirring occasionally. The onions should be pale golden and very soft; lower the heat if they start to turn dark brown at the edges or stick to the skillet. Use your judgment on timing: Look to the color of the onions to tell you when they're done. Remove from heat and cool completely before using.
- Meanwhile, make the dough: In a medium bowl, sprinkle dry yeast over warm water. Let stand until foamy, about 5 minutes, then add oil. In a large bowl, whisk together flour and salt, then stir in yeast mixture with a wooden spoon until combined. Turn bowl's contents out onto a floured surface and knead until uniform and elastic, 3 to 5 minutes. (Flour your hands if necessary to keep dough from sticking.) Transfer dough to an oiled bowl, flip the dough over, cover bowl with a damp cloth and let rest in a draft-free place for 1 hour.
- Lightly oil an 11x17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11x16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat the oven to 400 degrees. Spread cooked onions evenly over dough, and top with remaining anchovies and olives. Bake until edges and underside are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 574 milligrams, Sugar 7 grams
More about "dough for pissaladiere or tarte flambee recipes"
FLAMMKUCHEN (GERMAN PIZZA) - A COMMUNAL TABLE
From acommunaltable.com
5/5 (1)Total Time 40 minsCategory AppetizerPublished Oct 31, 2018
PISSALADIèRE A DELICIOUS FLATBREAD RECIPE FROM PROVENCE
From perfectlyprovence.co
PISSALADIèRE - RECIPES | FOOBY.CH
From fooby.ch
RECIPE FOR TRADITIONAL TARTE FLAMBéE (OR FLAMMEKUECHE) - VINS …
From vinsalsace.com
PISSALADIERE, THE EASIEST FRENCH TART - THE CUTLERY CHRONICLES
From thecutlerychronicles.com
DOUGH FOR PISSALADIERE OR TARTE FLAMBEE RECIPES
From tfrecipes.com
DOUGH FOR PISSALADIERE OR TARTE FLAMBEE - COPY ME THAT
From copymethat.com
TARTE FLAMBéE RECIPE - TASTE OF FRANCE
From tasteoffrancemag.com
PISSALADIèRE DOUGH RECIPE - EPICURIOUS
From epicurious.com
PISSALADIERE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
PISSALADIERE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
FRENCH-STYLE PISSALADIèRE TART | RECIPE | TOWN
From townandcountrymarkets.com
AUTHENTIC FRENCH PROVENçAL TART RECIPE - 196 FLAVORS
From 196flavors.com
TRADITIONAL FLAMMEKUECHE (TARTE FLAMBéE) - RECIPE.ME
From recipe.me
PISSALADIèRE RECIPE: A CLASSIC FRENCH TART – THE-FRENCH.CO.UK
From the-french.co.uk
AUTHENTIC TARTE FLAMBéE RECIPE FROM ALSACE | TIKTOK
From tiktok.com
CLASSIC TARTE FLAMBéE IS A TASTY MEAL - LOVE FRENCH FOOD
From lovefrenchfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love