How to make Pissaladière (French onion tart)
A Southern French pizza with anchovies and caramelized onions. These two make a magical combination. The fishiness of anchovies was already known to the Romans through garum, a fish sauce made from the innards of mackerel and tuna. They were salted and then left to ferment for a few weeks. The fishy, fermented sauce was used to spruce up all kinds of stews and dishes. Maggi avant la lettre. Umami in its purest form.
How to make pissaladière
- Preheat the oven to 225 °C.
- Heat the olive oil in a large frying pan over medium heat. Add the onions, garlic, thyme and bay leaf and let everything simmer for 20 minutes. Keep a close eye on the temperature: you don’t want the onions to cook too quickly, but to caramelize slowly. Once the onions have caramelized, remove the pan from the heat and let the onions cool completely.
- Roll out the pizza dough into a square and place it on a baking sheet lined with parchment paper. Spread the caramelized onions over the dough. Then arrange the anchovy fillets in a diamond pattern over the onions and finish with the olives.
- Bake the pissaladière in the center of the oven for 7 to 10 minutes until golden brown and cooked through.
Title: Café Marseille
Author: Derk Jan Wooldrik
Price: €35
Publisher: Carrera
This is not a cookbook as you know it. It is a journey through eight port cities, an account of Derk Jan’s culinary adventures as a ship’s cook, in which he repeatedly lost himself—and found himself again—in a tangle of ingredients, aromas and memories.
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