Don’t Cry, It’s Just Onions
This week’s recipe for Cook the Book Fridays is for an easy appetizer called Pissaladiére, or Onion Tart. Talk about something that’s bigger than the sum of its parts.
This recipe starts by making an easy yeasted dough, similar to a pizza dough. While the dough rises, a huge pile of onions gets caramelized. In theory, the timing works out nicely. The dough should be ready to stretch out around the time the onions have the proper golden hue.
Unfortunately, I had a scheduling hiccup. I got a late start, and when the onions were done, I didn’t have enough time to stretch and rest the dough, arrange the toppings, and bake, before I had to leave the house. Disappointed, I put the onions and rising dough in the refrigerator, hoping for better luck the next day. I knew the onions would be fine but not as confident about the dough.
Next day, I approached the refrigerator with trepidation. I was surprised and delighted to find that the dough had continued to rise overnight. I feared the dough would be a lost cause, instead, I discovered that this recipe was more flexible than I expected. I let the dough warm up for about an hour, then continued with the recipe.
The dough patted out easily to fill the pan. I spread the caramelized onions on top, then had fun arranging anchovies into a crosshatch design and strewing the top with olives.
The pissaladiére is in the Appetizer chapter, but I found it worked well for lunch with soup. It was delicious! And, I also really loved figuring out that I can make the pizza dough the day before.
Definitely try this one. You won’t be sorry. It’s a winner. You can find the recipe on page 69 of David Lebovitz’s My Paris Kitchen. To read my blogging friends’ links about their own experiences with this recipe, check them out here.
Happy Holidays to one and all!