Pissaladiere from The Cooking of Provence by Patricia Lousada
The name for this succulent onion tart comes from ‘pissala’, a purée of tiny fish preserved in brine which is sometimes still used in place of the more usual an
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Cooking tools:
- Mixing bowl
- Kitchen towel
- Oven
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Rolling pin
- Baking sheet
- Measuring cup
- Pastry brush
- Spoon
Ingredients
- 200 g (7 oz) plain or strong white flour
- 1 teaspoon salt
- 4 tomatoes, skinned and sliced
- 7 teaspoons fresh or dried thyme
- 1 kg (2 lb) mild onions, sliced
- 4 tablespoons olive oil
- 1 small egg (size 5–6)
- 75 ml (3 fl oz) tepid water
- ¾ teaspoon easy-blend dried yeast
- salt
- pepper
- 12 small black olives, stoned
- 6 sun-dried tomatoes in seasoned oil, drained and cut into slivers (optional)
- 50 g (2 oz) can of anchovy fillets, drained
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