Before I ever knew about chips and crackers with dips, this is what we served to snack on. Easy to make and you can change out with a variety of toppings. Pissaladiere is our go-to get-together appetizer today.
INGREDIENTS:
CRUST:
- 1 ¼ CUPS FLOUR
- PINCH OF SALT
- ½ STICK UNSALTED BUTTER – chilled
- 2 TBS OLIVE OIL
- 2 TBS WATER – or more as needed
METHOD:
Mix flour and salt in processor.
Add butter (that has been diced) and oil.
Using pulse options, process until the mixture resembles coarse meal.
Pulsing, mix in enough water, 1 tablespoon at a time, to form moist clumps.
Gather dough into a ball, flatten into a disc and wrap in plastic. Chill for at least 2 hours.
INGREDIENTS:
FILLING:
- 3 TBS OLIVE OIL
- 2 ½ LBS ONIONS – thinly sliced
- 2 GARLIC CLOVES – finely chopped
- 1 BAY LEAF
- 1 TSP FRESH THYME – chopped
- 20 NICOIS OLIVES
- 1 TBS CAPERS – DRAINED
- 16 ANCHOVY FILLETS
METHOD:
- Heat oil in a heavy-duty 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 for about 45 minutes.
- Uncover and saute’ until most of the liquid evaporates and the onions are golden in color, about 10 minutes longer.
- Stir in the capers. Season with salt and pepper. Cool completely; discard bay leaf
- Preheat oven to 425º.
- Lightly oil large baking sheet.
- Roll out dough on floured surface to an 11-inch round.
- Transfer dough to prepare sheet. Crimp edges of dough to form a thick border. Crimp edges.
- Spread filling evenly over the dough. Scatter the olives and anchovies on top of the filling.
- Bake the pissaladiere until crust is crisp and. golden, about 30 minutes.
- Transfer to platter and serve.
Note: This can also be done on a pizza stone, but the temperature and time will change.
Buon Mangiata!
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