La Pissaladiere


For the dough:

  • 300 g flour (rye and spelt)
  • 150 g butter
  • 100 ml water
  • 1 teaspoon sea salt
  • 1 teaspoon nettle seeds

For the filling:

  • 3 large onions
  • little olive oil
  • 1/2 glass of good dry red wine
  • 1 tablespoon balsamic vinegar
  • few anchovies
  • few olives


Knead the soft dough from the listed ingredients and leave it overnight or at least one hour to rest. Then you should make onion sauce. Chop the onions into ribs and fry on little olive oil and water until soften. Then add half a glass of good dry red wine, and when the wine is evaporated, add one tablespoon of Balsamic. Let it boil and let it rest. Stretch the dough on a baking paper using rolling pin in the shape you like (pull it 15 minutes early from the fridge, as the butter will tighten it, especially if it stays overnight). Screw the ends inwards to get some kind of barrier. Put in a baking tray, poach with a fork as alternately and direct in the oven at 180 degrees for 10 min. Just to catch the crust a little. After that, place a fine layer of onion sauce on the crust, arrange the anchovy pieces over it, then the olives and return to the oven for another 15 minutes.

If you’re in restriction don’t use Balsamic.

La Pissaladiere

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