Recipe from Jeannine Berenger.
Ingredients:
- 2 1/4 cups of flour
- 2 packets of yeast
- salt and pepper
- 8 onions
- 1/2 tube of anchovy creme (this comes in a tube; when Jeannine made this for us in NY, we found the anchovy creme to be MUCH more salty than in Europe, so we cut in half)
- Niçoises olives
- olive oil
- sunflower oil
Preparation:
For the crust, mix together flour, yeast (after diluting it in a glass of warm water) and a pinch of salt. Add a glass of water if necessary. Let it rest for 1 1/2 hour in a warm room. When the dough has risen, add 2 tablespoons of olive oil. Knead. Spread the crust by hand in a tart mold with paper.
Cook onions slowly in half sunflower oil/half olive oil. When they are golden, take them out of the fire and add the anchovy paste with a little ground peppercorn. Mix together well. Spread on the pie crust and garnish with Niçoises olives. Preheat oven at 355˚F for about 10 minutes. Cook the pissaladière for about 45 minutes. If the onions look that they are burning, cover with aluminium foil to finish cooking.