Saturday, January 17, 2015

Herbed Tomato and Olive Pissaladiere

Pissaladiere is a French savory pastry. The dough is rolled flat and thin like puff pastry and then topped with a variety of toppings. I used tomato, olives and onion with fresh thyme and cilantro. The crust is thin and has an edge. Passaadiere makes a filling meal especially if you use whole wheat flour for the dough and vegetables for the topping.


I made this on a super cold day and it tasted great hot out of the oven. We like pizza without sauce and cheese and this was no exception. The crust was crisp and topping toasted just right. Everyone loved it.


I think rosemary would taste great with the onion but my daughter does not like rosemary so I do not use it. You could also use vegetables of your choice for the topping. I used what I thought my family would love.

You will need
For the dough
155 gm white whole wheat flour
100 gm all purpose flour
3.5 gm instant dry yeast
1 tsp. salt
1 tbsp. olive oil
3/4 cup lukewarm water

For the topping
1 tsp. olive oil
1/4 medium onion
3-4 twigs thyme
1 medium tomato
10-12 black olives
a small handful cilantro
1 tbsp. sharp cheddar cheese

Combine all the ingredients for the dough in a mixing bowl and form a soft dough. Knead for a few minutes until soft and elastic. Cover and keep aside to double in volume about an hour.

In the meantime heat oil in a pan and saute the onions. Pull the thyme leaves from the stick and add them to the pan with a little salt. Turn off heat when the onions are tender. If you like you could go on to caramelize the onions. Keep aside to cool completely.


Preheat oven to 425 F. When the dough doubles transfer it to a work surface. Roll it out to the size of your baking sheet. Prepare a baking sheet with parchment paper. Transfer the rolled dough on to it. Using the tines of a fork prick the dough in several places to prevent it from puffing up. Cover and keep aside for 20 minutes.

Meanwhile cut the tomato in half and remove the seeds. Slice and place on a paper towel to soak the moisture. Chop the olives into thirds and keep aside. Chop the cilantro and keep aside. After the dough has rested add the topping. Place the tomatoes first.


Next add the onion mixture and sprinkle the cheese. Place the chopped black olives. Sprinkle the chopped cilantro.


Bake for 15-20 minutes. Tastes best the day it is baked and hot out of the oven.



Enjoy!

This is my entry for week three, day one of BM #48 for the theme French Cuisine. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

14 comments:

  1. Pissaladiere looks yummy. Good to know about the dish without cheese and sauce.

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  2. this dish is so well made... without cheese and sauce, yet looks soooo good!!

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  3. Wow Varada that's such a nice choice, specially when you do not want APF and much fat..loved it and it looks so well presented too..neatly arranged it's truly tempting me to take a few bites...and its a cold day here too:)

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  4. This is such an awesome dough! Love the idea of making pastry like dough. My kids would love this. I have to say, you have arranged the toppings so beautifully :)

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  5. Great choice and without cheese!..must try it sometime...

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  6. Looks perfect.. something without cheese is great.

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  7. Pissaladiere looks fabulous and loved this version,much interesting and prefect than the traditional ones.

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  8. Looks super good. Nice choice of recipe Varada....

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  9. That flatbread looks like a work of art. So beautiful. Bookmarked to try soon.

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  10. Hmm..Never heard of pizza without cheese and sauce. Shall have to try it sometime.

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  11. Wow what a delightful pissaladiere, any kid will love this.

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  12. Delicious pissaladiere. my kids will love it.

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  13. Herbed Pissaladiere looks outstanding....love your veggies arrangement.

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  14. This is one hearty pastry that looks attractive as well.

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