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6–8
Medium
3 hr
Published 1995
The name for this succulent onion tart comes from ‘pissala’, a purée of tiny fish preserved in brine which is sometimes still used in place of the more usual anchovies. Pissaladière is a cross between a quiche and a pizza and is made with either a bread dough or an ordinary pie pastry.
To make the dough, place the flour and salt in a bowl and mix in the yeast. Add the water and egg and stir together until the mixture forms a mass. Turn the dough out onto a floured board and knead until soft and smooth, adding a bit more flour if the dough is too sticky. Place in a greased bowl, cover with a damp cloth and leave to rise in a warm place for 1 hour or until doubled in size, whil