Description
... explanation of the famous "Pissaladiere", French onion pie with anchovies. I've tried this cake in different executions: with anchovies, and cod, and salmon, with sardines and even mackerel. What can I say, all very tasty! But the option of adding tomatoes I did not understand. Well, this is the way. And if the case, I love this flavored "cheesecake" bit of sugar with strong, sweet tea! Although under a pile she, too, is excellent. But some of my friends say that onion tart pairs perfectly with beer. And combine! Especially now, after the long new year libations...
Ingredients
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Onion
2 piece
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Soy sauce
1 Tbsp
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Flour
450 g
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Thyme
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Sprat
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Black olives
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Water
250 g
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Yeast
6 g
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Sugar
1 tsp
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Salt
0.5 tsp
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Olive oil
2 Tbsp
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Garlic
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Allspice
Cooking
First prepare the dough. Warm water dilute 250 g yeast 6 g, sugar 1 teaspoon, stir thoroughly, allow to stand for 10 minutes. Then add flour 450 g salt, pour in olive oil 2 tbsp and knead the dough.
It will be a little tight, but in the end, "will vymesite" into a homogeneous plastic ball (see photo). Sent it in a warm place for 1 hour, the dough should increase in volume by 2 times.
The queue for filling. I have a spiced sprats (dismantled for fillet), olives, onions, soy sauce, garlic, thyme (dry).
So, shinkuem onions (see photo 1 bulb in it went 2), couple of cloves of garlic and finely chop. Then 20 minutes (or more) in the throes of onion+garlic at low speed, preventing the roasted. The onions should be soft and translucent.
Pour onion soy sauce, it will give the onions a rich color. Soy sauce knocks this light sweetness that is sometimes inherent to the fried onions and I don't really like. And the final touch is a fragrant pepper and a couple pinches of thyme. The thyme must be, he's the main note amazing flavor of our cake!!!
The shape of the pie may be very different, as the thickness of the layer. Roll out the dough, spread on it the onions, then fillet the sardines and olives. Billet cover with cling film and give to the future cake for 15-20 minutes for proofing. Then up to 30 minutes in the oven at T 250C. Like many, I recommend to focus on your oven. The cake is ready as soon as the cake bakes. Delicious aroma will spread around the kitchen a lot sooner!
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