Pissaladière Occitane

Introduction to Pissaladière Occitane

Pissaladière Occitane is a delectable dish from the Provence region of France, particularly from the coastal area of Nice. Often mistaken as a pizza, this tart is characterized by its rich toppings, centered around caramelized onions, anchovies, and olives. The dish holds a special place in the Occitan culinary tradition and offers a delightful blend of Mediterranean flavors.

Historical Background

The origin of Pissaladière can be traced back to the Roman times when Roman soldiers introduced the Ligurian pie to the region. The name "Pissaladière" comes from the ancient topping called "pissalat," a mix of salted fish typically made from sardines or anchovies. Over the centuries, this dish evolved to become one of the staples of Provencal cuisine and is enjoyed as a savory snack or appetizer.

Ingredients

• Flour - 250g
• Water - 150ml
• Yeast - 1 packet (about 7g)
• Salt - 1 teaspoon
• Olive Oil - 2 tablespoons
• Onions - 750g, thinly sliced
• Anchovy fillets - 10 to 15
• Black olives - a handful
• Fresh thyme - a few sprigs
• Sugar - 1 teaspoon
• Butter - 1 tablespoon (optional for extra richness)

Preparation of the Dough

To start making the Pissaladière dough, combine the flour and salt in a large mixing bowl. In a separate container, dissolve the yeast in lukewarm water and let it sit for about 5 minutes until frothy. Pour the yeast mixture and olive oil into the flour and work into a smooth, elastic dough. Allow the dough to rise in a warm place until it doubles in size, approximately an hour.

Making the Topping

Heat olive oil in a skillet over medium heat. Add the sliced onions, sugar, and a pinch of salt. Stirring occasionally, cook the onions until they’re deeply caramelized, which should take about 30 to 40 minutes. For an indulgent touch, add butter towards the end of the cooking process.

Assembling and Cooking the Pissaladière

Once the dough has risen, roll it out on a flour-dusted surface to fit your baking sheet. Preheat your oven to 220°C (428°F). Spread the caramelized onions evenly over the dough. Arrange the anchovy fillets in a criss-cross pattern and place a black olive in each of the square spaces formed. Sprinkle with fresh thyme for an aromatic touch.

Bake for about 15 to 20 minutes in the preheated oven. For precise timing, refer to this cooking timer to ensure a perfect bake. The crust should be golden, and the topping should be slightly crispy.

Serving Suggestions

To fully appreciate Pissaladière Occitane, serve warm or at room temperature. It makes a wonderful addition to a casual lunch alongside a crisp green salad or as part of a tapas-style spread with other Provençal delicacies. Pair it with a refreshing glass of rosé or a dry white wine to complement the savory flavors.

Conclusion

Pissaladière Occitane is more than just a dish; it is a taste of the rich, sun-drenched coast of Southern France. Its simplicity is punctuated by bold flavors that are a testament to the time-honored culinary traditions of the region. Perfect for sharing, it is a delightful choice for those who appreciate a classic combination of onion, anchovy, and olive. Enjoy making and savoring this exquisite dish in the company of good food, surround yourself with friends and family—just as the people of Provence have for generations.