Pissaladière recipe
Recipe 517: Pissaladière by Chef Harry Cummins (La Mercerie, Marseille)
Ingredients (for 5/6 people): 225g of cold butter
Recipe: In a blender, roughly blend the flour and butter so that some pieces of butter remain.
Mix the vinegar into the ice water and pour into the dough.
Fold the dough in three stages and let it rest for at least one hour in the refrigerator.
Finely chop the onions.
In a saucepan over low heat, pour a drizzle of olive oil, a small piece of butter, then the onions. Leave on low heat, covered, for 35-40 minutes, stirring regularly.
Roll out the dough with a rolling pin, keeping it half a centimeter thick.
Trim the edges using a lid to create a round shape. Place on baking paper.
Arrange the caramelized onions, anchovies, olives and sprinkle with rosemary leaves.
Bake for 15 minutes in an oven at 190 degrees then for 10 minutes at 180 degrees.
Let it rest for 15 minutes before enjoying.
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