Name: Dietmar Sawyere: Pissaladière
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 8
Ingredients: 2 tbsp extra-virgin olive oil, plus extra for drizzling; 4 onions (600gm), thinly sliced; 2 garlic cloves, thinly sliced; 1 thyme sprig; 2 large vine-ripened tomatoes (about 180gm each); 100 gm Fontina, diced; 16 large Kalamata olives, pitted and halved; 8 anchovy fillets, rinsed; To serve: basil leaves, torn; Pizza dough; 30 gm fresh yeast (see note); 2 tsp caster sugar; 440 gm “00” flour (3 cups); 1 tbsp sea salt flakes; 50 ml extra-virgin olive oil

Dietmar Sawyere: Pissaladière

Australian Gourmet Traveller recipe for Pissaladière by Dietmar Sawyere

Serves 8

Prep

45M

Cook

1H 45M

Total

2H 30M

“You could easily make this with puff pastry instead – so simple.” – Dietmar Sawyere

Ingredients

2 tbsp extra-virgin olive oil, plus extra for drizzling

4 onions (600gm), thinly sliced

2 garlic cloves, thinly sliced

1 thyme sprig

2 large vine-ripened tomatoes (about 180gm each)

100 gm Fontina, diced

16 large Kalamata olives, pitted and halved

8 anchovy fillets, rinsed

To serve: basil leaves, torn

Pizza dough

30 gm fresh yeast (see note)

2 tsp caster sugar

440 gm “00” flour (3 cups)

1 tbsp sea salt flakes

50 ml extra-virgin olive oil

Method

Main

1.For pizza dough, stir yeast, sugar and 1 tbsp warm water in a small bowl to a smooth paste. Combine flour and salt in the bowl of an electric mixer fitted with a dough hook. Make a well in the centre and add oil, 180ml warm water and yeast mixture, mix on low speed to form a smooth dough, then knead until elastic (5-7 minutes). Cover and set aside in a warm place until doubled in size (1½-2 hours).

2.Heat oil in a saucepan over low-medium heat, add onion, garlic and thyme, cover and stir occasionally until onions are tender (20-25 minutes), then remove lid and stir occasionally until golden (45-55 minutes).

3.Meanwhile, blanch tomatoes until skins split (30-40 seconds). Drain, refresh, then drain, peel, remove seeds, finely chop and set aside. Add to onion mixture, increase heat, cook until liquid evaporates and mixture is thick (10-15 minutes). Remove from heat (discard thyme), set aside to cool, then add Fontina.

4.Preheat oven to 200C fan-forced. Roll dough on a lightly floured surface to a rough 30cm x 35cm rectangle and transfer to a greased oven tray.

5.Spread onion mixture over dough, arrange olives and anchovies on top and stand until well-risen (15-20 minutes). Bake until crust is crisp (20-25 minutes), serve warm drizzled with extra-virgin olive oil, scattered with basil.

Note Fresh yeast is available from health-food shops and select delicatessens. If unavailable, substitute half the quantity of dried yeast.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.
Notes