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Pissaladière

Pissaladière is a yeast-raised tart, most commonly topped with onions and olives. Serve a slice or two alongside a salad for a satisfying meal.

This recipe is from Vegetarian Cooking at Home with The Culinary Institute of America.

CIA's Pissaladière recipe

Ingredients

Makes 4 Servings

  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups all-purpose flour, plus more as needed for rolling
  • 1 large egg
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1/4 cup warm water, or more as needed
  • 3 medium yellow onions, thinly sliced
  • 1 cup chopped tomatoes
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, as needed
  • 1 cup halved, pitted Kalamata olives

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, combine the yeast and flour.
  2. Add the egg, 2 teaspoons of the oil, and the warm water. Mix on low speed until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Put the dough into a greased bowl, cover with plastic wrap, and let rest at room temperature until doubled in volume, 30 to 40 minutes.
  3. While the dough is proofing, preheat the oven to 400°F. Line a baking sheet with parchment paper.
  4. In a large sauté pan, heat the remaining oil over medium heat. Add the onions, reduce heat to low, and slowly cook the onions until very tender, 8 to 10 minutes.
  5. Increase the heat to high, add tomatoes and garlic and continue to cook until all the liquid has evaporated, 5 to 10 minutes more. Season with salt and pepper and cool to room temperature.
  6. On a floured surface, roll the dough into a thin, flat rectangle or circle. Place on the baking sheet. Top the dough with the onion mixture and olives. Allow to rest 10 minutes more before baking.
  7. Bake until the crust is golden brown and the topping is bubbly, 25 to 30 minutes.
  8. Let cool slightly and cut into wedges. Serve warm or at room temperature.

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