Pissaladière

Pissaladière

Ingredients for 2 portions:

For the dough (Make the previous day and rest overnight):

250 gr strong flower

30 gr sourdough

5 gr salt

175 gr lukewarm water

For the filling (Can also be made the previous day):

4 large onions (preferably white) - thinly sliced 

14 anchovies preserved in oil, drained

12 pitted olives

Dried oregano

Freshly ground black or green pepper.

A bit of extra virgin olive oil 

1 tbsp of brown sugar

Execution:

For the dough

• Need all ingredients in a mixer for 5 minutes on low speed and 10 minutes on medium to high speed. 

• Cover with a towel and rest at a warm temperature (26°C – 28°C°) for an hour. 

• Move the dough to a plastic container with a lid and rest overnight in the fridge. 

• The following day and when ready to use, flower the working surface and roll out thin with a rolling pin. 

• Place on a thin baking tray lined with baking parchment. 

For the filling

• Starting from cold, drizzle the bottom of a wide pot with olive oil and place the onions. 

• Add the brown sugar, two anchovies and pepper. 

• Cover pot and place over low heat, stirring occasionally. 

• Cook for 30 to 45 minutes to obtain a compote consistency. 

• When ready, mix through some oregano and spread out on a tray in order to cool down.

Cooking and garnishing:

• Pre-heat the oven on high ( 220°C – 250°C) depending on the oven.

• Spread the cooled down cooked onions on the rolled out dough in order to cover the entire surface. 

• Decorate the surface with the remaining anchovies and olives.

• Cook for 8-10 minutes or until dough is cooked through.

Bon appétit!

What wine we will choose: 

It is a purely Mediterranean recipe with quite familiar and delicious flavours.

The onion's sweetness dominates the dish in combination with the dough and depending on how huge our bite will catch, the anchovies and the olives are added in different proportions.

If we want red wine, we will choose something soft and fruity without oak influence like Pinot Noir or Agiorgitiko.

In rosé wines, many options will fit nicely. We will prefer the representatives with a more mature aromatic profile, moderate acidity and perhaps a more yeasty character.

Of course, the dish asks for Champagne or a good Greek Vintage sparkling.

In white, we can choose something intensely aromatic and fresh like a Gewurztraminer to play with the contrasts or anything from our wine cellar that has passed its fifth birthday and gained sweetness.