Pissaladière – Onion Tart from Nice

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Thinly slice 600 g onions into rings and cook gently in 1 tbsp olive oil over a low heat for 25 minutes until soft and golden, then season with 1 tsp thyme.

   25:00
2. 2

   Knead 150 g flour with 80 ml water, 1 tbsp olive oil and a pinch of salt into a dough, roll out thinly and place on a baking tray.

3. 3

   Preheat the oven to 210 °C. Spread the onions over the dough, arrange 8 anchovy fillets on top in a lattice pattern and scatter over 40 g olives.

4. 4

   Bake the pissaladière for 18 minutes until the edges are crisp.

   18:00