Tarte Pissaladière
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For covering:
- 300 g onion (s), red
- 300 g onion (s), white
- 1 large red pepper (s)
- 3 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 5 sprig (s) thyme
- 5 stalks parsley
- 10 anchovy fillet (s)
- 50 g olives, black
For the yeast dough:
- 20 g fresh yeast
- 500g flour
- 300 ml water
- 1 teaspoon, leveled salt
Also:
- 30 grams flour
- 10 g butter
Print Recipe
Pin Recipe Instructions
- Peel and halve both types of onion and cut into fine slices. Quarter and core the peppers and cut into fine strips. Heat the olive oil in a pan and first fry the onion slices for 10 minutes until light brown, then add the peppers and fry for another 5 minutes. Season with salt and pepper. Finely chop the thyme and parsley and add half of them to the onions.
- For the tart dough, heat 300 ml of water and dissolve the yeast in it. Add the flour and a level teaspoon of salt and work everything into a smooth dough. Let the dough rise briefly, covered.
- Brush two tart forms with a diameter of 15 cm with 10 g butter and dust with 30 g flour. Roll out the yeast dough about 4 mm thick, cut out two circles and place in the molds. Prick the dough several times with a fork and fill with the onions. Cut the olives into rings and place on the tarts. Then bake in the oven at 220 ° C for 25 minutes.
- Cover the finished tarts with the anchovies and serve with the remaining herbs.
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