Pissaladiere Gargantua Recipe - Cooking Index
Pissaladiere Gargantua Recipe - Cooking Index
| 4 cups | 250g / 8.8oz | Sliced yellow onions |
| 4 tablespoons | 60ml | Olive oil - (to 6 tbspns) |
| Chilled pie crust dough - (see below) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Dried oregano, thyme, |
| Or mixed dried herbs | ||
| 2 | Flat anchovy fillets packed in oil - (2 oz ea) | |
| 24 | Black olives (Mediterranean) | |
| 1/2 cup | 73g / 2.6oz | Grated Parmesan cheese |
| Dough | ||
| 1 3/4 cups | 109g / 3.8oz | Unbleached all-purpose flour |
| 1 teaspoon | 5ml | Salt |
| 1 1/4 | Chilled unsalted butter | |
| 2 tablespoons | 30ml | Chilled lard or shortening |
| 5 tablespoons | 75ml | Iced water - (to 8 tbspns) |
Dough: Measure the flour and salt into the processor. Quarter the chilled butter lengthwise, cut crosswise into 3/8 pieces, and add to the bowl along with the chilled lard or shortening, cut into small pieces.
Turn machine on and off 4 or 5 times to break up the fat. Measure out 5 tablespoons iced water, turn the machine on, and pour it in. Turn machine on and off 5 or 6 times, and dough should begin to mass on blade; if not, dribble in another tablespoon water and repeat. Repeat again if necessary. Dough is done when it has begun to mass; it should not be overmixed. Remove dough to your work surface.
With the heel, not the warm palm of your hand rapidly and roughly smear dough out 6 to 8 inches on your work surface by 3 spoonful bits, to make a final blending of fat and flour. If pastry seems stiff, sprinkle on droplets more water as you smear. It should be pliable, not damp and sticky. Knead and press it rapidly into a rough cake, flour lightly, and wrap in a sheet of plastic or put in a plastic bag. Chill for 1 hour, preferably 2 hours, before using, which will allow dough to relax while the flour particles absorb the liquid.
Cook the onions slowly in 4 tablespoons of olive oil in a roomy covered frying pan or saucepan, stirring frequently, until they are soft and thoroughly tender, but not browned -- 20 minutes or more.
Meanwhile, butter the bottom (not the sides) of the jelly-roll pan. Rapidly roll out the chilled dough into a rectangle 1/8-inch thick, and larger and wider than the pan. Fit it into the pan, and neatly trim off the overhanging edges. Fold edges of dough down against bottom all around; press a decorative border into them with the tines of a table fork. Prick inside surface of dough all over with 2 forks, to keep it from rising up during baking. Cover and refigerate until you are ready to continue.
When onions are tender, season carefully with salt and pepper, and either let them cool or stir over cold water until cool. Spread them over the inside surface of the dough.
Baking: Preheat oven to 425 degrees. While the oven is pre-heating, arrange a diagonal design of anchovies, over the onions with black olives at strategic intervals. Sprinkle the cheese over the onions and the design, and dribble on a tablespoon of olive oil. Bake in lower third level of oven for 25 to 30 minutes until pastry has browned and is beginning to shrink from the sides of the pan.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9374) - from the TV FOOD - NETWORK
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