Pissaladière, a Provençal onion pie
Ingredients · Servings 8
- leeks – 0.5 kg
- Onions
- vegetable oil – 4 tbsp.
- pitted black olives – 18-20 pcs.
- thyme – 2-3 sprigs
- lightly dried fish pulp – 160 g
- tomato – 2 pcs.
- dry yeast – 1 tsp.
- vegetable oil – 1 tbsp.
- warm water – 150 ml
- flour – 200 g
- salt
Method · 2 h 30 min
- Sift the flour and salt into a bowl and add the yeast. Slowly pour in the water, then the oil. Knead the dough for 5 minutes. Cover with plastic wrap and let rise for 1 hour.
- Peel the onion and rinse the leek thoroughly. Slice the onion and white part of the leek into thin half rings. Heat oil in a large frying pan, add the onion, and cook for 10 minutes, stirring occasionally. Add the leek and cook for another 3 minutes.
- Wash, dry, and chop the thyme. Pour boiling water over the tomatoes, peel them, and finely chop the flesh.
- Add thyme and tomatoes to the onions, season with salt and pepper to taste. Stir. Simmer the vegetables, covered, for 45 minutes. Remove the lid 10 minutes before the end of cooking. Remove from heat and let cool to room temperature.
- Remove the heads, tails, and entrails from the fish. Divide each fish into 2 fillets, removing the backbone and large rib bones.
- Preheat oven to 200°C. Grease a baking sheet. Roll out the dough into a thin layer, place it on the baking sheet, and create a border with your hands. Spread the onion mixture evenly over the dough. Place thinly sliced fish on top of the filling in a lattice pattern. Place an olive in the center of each diamond shape. Bake for 30 minutes.
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