Pisaladier
1 serving of landmine dough or puff pastry
Filling:
1 kg onion, peeled and chopped
6 large cloves of garlic, peeled and finely chopped
100 ml olive oil
salt and sugar
15 salted anchovies, rinse
15 black olives, cut in half and peeled
Preheat the oven to 180 gr C. Put onion and garlic in a pan with a tight lid, add olive oil, a teaspoon of sugar and salt, add 100 ml of water. Cover and cook, without turning to brown, 10 minutes until soft. Remove the lid, increase the heat and often stir the onion for 15 minutes until it turns dark caramel and all the liquid evaporates. Unroll the dough for a shape with a diameter of 20 cm. If using puff pastry, pierce it in several places. Spread the onion evenly over the dough, garnish with anchovies crosswise, then put olive into the resulting squares. Bake the pissadelier for 20 minutes, until the base is baked, and on top of the cake is golden.
1 serving of landmine dough or puff pastry
Filling:
1 kg onion, peeled and chopped
6 large cloves of garlic, peeled and finely chopped
100 ml olive oil
salt and sugar
15 salted anchovies, rinse
15 black olives, cut in half and peeled
Preheat the oven to 180 gr C. Put onion and garlic in a pan with a tight lid, add olive oil, a teaspoon of sugar and salt, add 100 ml of water. Cover and cook, without turning to brown, 10 minutes until soft. Remove the lid, increase the heat and often stir the onion for 15 minutes until it turns dark caramel and all the liquid evaporates. Unroll the dough for a shape with a diameter of 20 cm. If using puff pastry, pierce it in several places. Spread the onion evenly over the dough, garnish with anchovies crosswise, then put olive into the resulting squares. Bake the pissadelier for 20 minutes, until the base is baked, and on top of the cake is golden.
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