I have always been intrigued by Pissaladière. I had never eaten it, but I knew that it was something I would make someday. I have a vague memory of drooling over a Pissaladière recipe in one of my cookbooks long ago…
French Fridays with Dorie finally gave me the chance to make pissaladière! What would I do without FFWD to motivate me?
Pissaladière is a specialty of Nice. It is a bit like a pizza topped with slowly caramelized onions. The onions are flavored with thyme, bay leaf, and anchovies. The assembled pissaladière is topped with whole anchovies and Niçoise olives. And how do you pronounce pissaladière? Check it out: how to pronounce pissaladière.
I found my dough to be a little sticky and slack, so instead of rolling it out completely before transferring it to the pan, I rolled it out slightly then placed it in the pan and stretched it the rest of the way. Also, my onions took a lot longer to caramelize than the recipe suggested. I wanted them to cook nice and slow. Good thing I started early!
I liked the pissaladière! The thin, crispy crust was delicious. My husband and I both like caramelized onions, but we both agreed we could do without the whole anchovies and would use more olives.
French Fridays with Dorie is an online group cooking our way through Dorie Greenspan’s Around My French Table. If you have the book, join us! If you don’t have the book, I highly recommend it.