Olive Anchovy And Onion Pie Recipes

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PISSALADIèRE



Pissaladière image

A pissaladière is perfect to enjoy lukewarm cut into squares. It is a great appetizer for a summer gathering!

Provided by Delphine Fortin

Categories     Savory

Time 2h25m

Number Of Ingredients 14

1 3/4 cup (200g) strong white bread flour
1 teaspoon salt
2 teaspoons easy blend dried yeast
2/3 cup (150ml) warm water
1 Tablespooon olive oil
35 oz (1 kg) onions, thinly sliced
1-2 Tablespoons olive oil
2 garlic cloves, crushed
1 Tablespoon caster sugar
A few sprigs of thyme
1 teaspoon dried herbes de Provence (optional)
Salt & pepper
5,6 oz (160g) anchovy fillets
A handful of black olives

Steps:

  • For the dough: 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 onto 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 and leave it to rise for about 1 hour or until the dough springs back when pressed.
  • For the filling : while the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions with the garlic, and fry gently for about 10 minutes with a tablespoon of sugar until softened but not browned, stirring from time to time.
  • Sprinkle in the thyme, dried herbes de Provence, salt and pepper, and stir well. Cover and cook gently for 30 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 430 F (220 C). Knead the dough again briefly, then roll it out into a large rectangle, then transfer onto a baking tray covered with parchment paper. Don't let the dough rise again.
  • Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each anchovy intersection with an olive.
  • Bake for 25-30 minutes until golden. Serve warm or lukewarm, cut into squares.

CALZONE DI CIPOLLA ALLA PUGLIESE (PUGLIAN ONION PIE)



Calzone di cipolla alla pugliese (Puglian Onion Pie) image

Yield One pie

Number Of Ingredients 7

2 large onions (see Notes), thinly sliced from top to bottom
Olive oil
Salt and pepper
2-3 ripe plum tomatoes, chopped
A handful of pitted black olives
4-5 anchovy fillets, roughly chopped (or more if you like anchovy)
One batch of your favorite pie crust, store bought if you like

Steps:

  • Sauté the onions (see Notes for the best onions to use) in a generous amount of olive oil over gentle heat, seasoning with a bit of salt and pepper and taking care not to let them brown too much. (At this stage of cooking, it helps to cover the sauté pan. This speeds the reduction process and discourages burning. Add a spoonful or two of water if needed.) When the onions are translucent and well reduced in volume, add the chopped plum tomatoes and continue to cook until the tomatoes have totally melted into the onions and any liquid has evaporated. (Once the liquid has evaporated, you will hear the onions begin to 'sizzle'.) Turn off the heat and let the onion mixture cool completely.
  • Spread the sautéed onion mixture in a 23 cm/9-inch pie or quiche pan lined with a crust of your choice (see Notes for details on different crusts to use). Arrange some black olives and anchovy fillets, roughly chopped if you like, evenly on top of the onions. You should use enough so that every bite will have a bit of olive and a bit of anchovy. Cover the pie with another round of crust, pinch the bottom and top crusts together and then either trim off the edges (as in the photo above) or fold the extra bit of crust inwards to make a nice border. Make slits in the top crust to allow air to escape. (If you prefer, you can also simply prick some holes in the crust.)
  • Bake the calzone in a moderately hot oven (180° C, 375° F) for about 30-45 minutes, or until the crust is nicely browned and the pie is giving off a wonderfully savory aroma. Allow the pie to cool before serving. You can eat it warm (not hot) but, to my taste, the pie is much better at room temperature-and it tastes even better the day after you make it.

RUSTIC ONION PIE



Rustic Onion Pie image

Provided by The Hearty Boys

Categories     main-dish

Time 2h30m

Yield 12 to 18 pieces

Number Of Ingredients 9

4 cups all-purpose flour
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 to 1 1/4 cups warm water
1/4 cup olive oil
10 anchovy fillets, optional
4 pounds Spanish onions, peeled and thinly sliced
2 teaspoons salt
2 teaspoons freshly ground pepper

Steps:

  • To make the dough, put the flour in a large mixing bowl. Make a well in the center and add the oil and salt. Stir together with a wooden spoon and slowly add the water until a dough begins to form. Turn out onto a well floured surface and knead until smooth. Divide the dough into 2 balls, flatten into disks, wrap and refrigerate for 30 minutes or until ready to use.
  • To make the filling, pour the olive oil into a large pot and place it over medium heat for 1 minute. Add the anchovies and cook, stirring until they dissolve. Add the onions, salt and pepper, stir and cover. Cook, stirring occasionally, until the onions are translucent, about 20 to 30 minutes. Set aside to cool.
  • Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it come to room temperature. Grease the baking sheet with olive oil and set aside.
  • On a well floured work surface, roll out 1 of the disks to about 1/8-inch thick rectangle to fit the size of the sheet pan and line the pan with the dough. Spread the filling out over the dough, roll out the second disk a little larger than the sheet pan and place it over the onions. Crimp the edges, brush with olive oil and cut vent slits into the top. Transfer the pan into the top half of the oven and bake until the dough is golden brown, about 1 hour. Let cool, slice and serve at room temperature.

ONION AND OLIVE PIE



Onion and Olive Pie image

Provided by Molly O'Neill

Time 2h20m

Yield 8 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 pound unsalted butter, sliced
1/2 teaspoon kosher salt
1 egg yolk
3 tablespoons ice water
2 tablespoons sweet butter
3 pounds yellow onions, thinly sliced
Salt and freshly ground black pepper to taste
12 anchovy fillets
1 cup oil-cured black olives, pitted and halved

Steps:

  • To make the crust, use fingertips to quickly work the flour into the butter until the mixture has the consistency of coarse cornmeal. Add the salt. Beat the egg yolk into the ice water. Form a well in the flour and butter mixture, pour in the liquid and, using the heel of the hand, work the liquid into the flour mixture until the dough can be shaped into a ball. Wrap in plastic. Chill for 1 hour.
  • Make the filling by melting the butter in a large skillet over high heat. Reduce the heat to low and add the onions. Cook, stirring frequently until the onions are light brown, about 15 minutes. Adjust the flame to avoid burning. Season with salt and pepper and set aside.
  • Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface and place in a large pie or tart pan. Press the dough into the pan and crimp the edges.
  • Arrange the anchovies in a starburst pattern from the center of the pie. Sprinkle on half of the black olives. Layer in half of the onions, then the remaining black olives and then top with the remaining onions. Bake the tart until the crust is golden and the onions are caramelized and brown, 40 to 50 minutes.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 29 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 610 milligrams, Sugar 7 grams, TransFat 1 gram

ONION, ANCHOVY, AND OLIVE PIZZAS



Onion, Anchovy, and Olive Pizzas image

Categories     Fish     Olive     Onion     Appetizer     Bake     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 13

3 large onions (about 2 1/2 pounds), cut into 1/4-inch -thick slices
1/4 cup water plus additional if necessary
1 teaspoon olive oil
4 teaspoons yellow cornmeal
3 medium plum tomatoes, sliced thin
4 flat anchovy fillets, rinsed and chopped
2 tablespoons chopped pitted Niçoise or other brine-cured olives
2 teaspoons fresh thyme leaves
For pizza dough
3/4 cup warm water (110°-115°F.) plus additional tablespoon if necessary
a 1/4-ounce package (2 1/2 teaspoons)active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt

Steps:

  • Make the pizza dough:
  • In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
  • Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12-by 6-inch oval pizzas.
  • Make the pizza:
  • In a large saucepan simmer onions in water and oil, covered, over moderate heat until tender, about 15 minutes, and season with salt. Cook onions, uncovered, stirring occasionally and adding additional water, 1 tablespoon at a time, if onions begin to stick to bottom of pan, until liquid is almost evaporated and onions are golden brown. Onions may be made 1 day ahead and chilled, covered.
  • Preheat oven to 500°F.
  • On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
  • Spread onions evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Top onions with tomatoes and sprinkle with anchovies, olives, and thyme.
  • Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.

CARAMELIZED ONION TART WITH OLIVES



Caramelized Onion Tart with Olives image

Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 8

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
2 tablespoons fresh thyme, leaves
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1/4 cup oil-cured small black olives, pitted and halved lengthwise
4 to 6 anchovy fillets (optional), rinsed

Steps:

  • Preheat oven to 425 degrees. Melt butter with oil in a skillet over medium-high heat. Add onions and thyme, and cook until onions are golden and soft, about 10 minutes.
  • On a lightly floured surface, roll out pastry, and trim to an 8 1/2-by-15-inch rectangle. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven to 400. Bake until pastry begins to rise, about 12 minutes.
  • Arrange onions in a single layer over pastry, leaving a 1-inch border around edge. Top with olives and anchovies if using. Bake for 15 minutes. Reduce oven to 375 degrees, and bake until puffed and golden brown, about 15 minutes more (tent with foil if crust browns too quickly). Cut into squares.

PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)



Pissaladiere (Onion, Olive, and Anchovy Pizza) image

Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.

Provided by Charlie_one

Categories     World Cuisine Recipes     European     French

Time 3h45m

Yield 6

Number Of Ingredients 14

1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons water, or as needed
3 tablespoons olive oil
2 ½ pounds onions, thinly sliced
3 cloves garlic, minced
1 small bay leaf
1 teaspoon chopped fresh thyme
1 tablespoon drained capers
salt and ground black pepper to taste
20 large Niçoise olives, pitted and coarsely chopped
16 anchovies anchovy fillets

Steps:

  • Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
  • Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
  • Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
  • Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g

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