The Hirshon Provençal Onion, Olive and Anchovy Tart – Pissaladière

THE FOOD DICTATOR
16Ingredients
75Minutes
980Calories

Ingredients

US|METRIC
  • 2 tablespoons water
  • fine sea salt
  • 2 tablespoons virgin olive oil (extra-)
  • 2 tablespoons rosemary (infused olive oil, TFD addition, use regular olive oil for traditional recipe)
  • 1 tablespoon oil (hot pepper, such as TFD’s Olio Santo, TFD addition, use olive oil for traditional recipe)
  • 6 white onions (medium, about ¾ pound, cut into thin rings)
  • 6 garlic cloves (plump, fresh, peeled and halved)
  • 1 bunch parsley (celery leaves, fresh bay leaves and thyme sprigs tied in a bundle with cotton twine)
  • 1 pound bread dough (Basic)
  • 1 teaspoon yeast (instant or rapid-rise)
  • 3 cups bread flour (or all-purpose, preferred, plus more as needed)
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 12 anchovy fillets (drained, rinsed and soaked in milk for 15 minutes – use Ortiz brand ONLY)
  • 4 ounces black olives (best-quality, pitted and halved)
  • 1 1/2 teaspoons fresh thyme
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    NutritionView More

    980Calories
    Sodium100% DV2390mg
    Fat38% DV25g
    Protein61% DV31g
    Carbs53% DV158g
    Fiber36% DV9g
    Calories980Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol5mg2%
    Sodium2390mg100%
    Potassium660mg19%
    Protein31g61%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate158g53%
    Dietary Fiber9g36%
    Sugars10g20%
    Vitamin A30%
    Vitamin C60%
    Calcium20%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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