Pissaladiere

Menu Part: 
Appetizer
Cuisine Type: 
French
Serves: 
6

This onion and anchovy tart makes a great appetizer. The fragrant aromas entice the palate, have plenty on hand for it will go quickly.

Ingredients

Dough:
3 cups all-purpose flour
1 pkg. (1/4 oz.) active dry yeast
1 tsp. sugar
2 tbsp. plus 1/2 tsp. extra virgin olive oil

Topping:
About 3 tbsp. extra virgin olive oil
2 large onions, thinly sliced
1/8 tsp. freshly ground black pepper
3 garlic cloves, finely chopped
1 tbsp. anchovy paste
3-4 oz. oil-cured olives, pitted and roughly chopped
3-6 anchovy fillets, well rinsed (or soaked if salt-packed), patted dry and cut in half
 

 

Steps

Dough:

1. Put flour in large bowl. In small bowl, combine 1 cup warm water with yeast and sugar; let proof about 8 min. Add 2 tbsp. olive oil and stir to combine. Pour yeast mixture over flour, stirring well to combine. When dough pulls away from sides of the bowl, turn it onto floured surface and knead until smooth and elastic, 5-7 min.

2. Put dough back into a clean, large bowl and drizzle with 1/2 tsp. olive oil. Cover with plastic wrap and let dough rise in a warm spot until just about doubled in size, about 1 hr.

Topping: 

1. While dough rises, heat 2 tsp. olive oil in a large sauté pan over med. heat. Add onions and pepper. Cook, stirring every few minutes, until tender, 7-9 min.

2. Lower heat to med.-low and let onions cook until golden brown and very soft, 30-40 min. Add garlic; stir to combine and cook 2 min. Let cool.

3. Heat oven to 425°F. Oil a 10x15-in. sided baking sheet with 2 tsp. olive oil. Roll out dough into rectangle, about 12x18 in. Fit dough into baking sheet, letting ends of the dough ride up onto sides of sheet. Drizzle top of dough with 2-3 tsp. olive oil, spreading it all over the dough. Cover with plastic wrap and let relax for 5 min.

4. Spread top of dough with a thin layer of anchovy paste and then one layer of onions. Scatter olives and anchovy pieces on top of the tart.

5. Bake until crust is browned and crisp, 15-20 min.
 

 

More From FoodService Director

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources