Foods | Cooking
Hints & Tips
Recipe and photo courtesy of the
Ile de France / Schratter Foods website. A Pissaladière is a French
onion tart that is similar to a pizza or a savory pie. This classic French flatbread combines a crisp crust with smooth caramelized onions and zesty cumin seeds is
the perfect accompaniment to brie cheese and a French creamy blue cheese on your spring cheeseboard.
Check out more great snacks and
Appetizer Recipes plus more
French Onion Pissaladière - French Onion Tart Recipe:
Yields: 6 servings
Prep time: 30 min
Cook time: 45 min
2 1/4 teaspoons instant rapid-rise
1 1/2 teaspoons
coarse salt, divided
1 cup warm water
1 teaspoon brown sugar
1/2 cup extra-virgin
olive oil, divided (plus more for oiling bowl)
4 cups (5 to 6 onions) thinly sliced yellow
onions, separated into rings*
1 tablespoon honey
1 1/2 teaspoons cumin seeds, divided
* Learn how to easily make
In a stand mixer with the dough-hook attachment, combine bread flour, yeast, and 1 teaspoon
salt. Mix on low speed until combined, then add warm water, brown sugar and
1/4 cup of olive oil. Mix on low speed until dough forms into a ball. Turn
mixer to low/medium speed and mix for 10 minutes, stopping halfway through
to remove dough from hook and return it to the bowl.
Remove dough from bowl and gather dough into a ball. Drizzle just enough olive oil into the mixing bowl to
coat the dough; place dough back into bowl and roll to coat lightly with the
oil. Cover the bowl with kitchen towel or plastic wrap and place in
draft-free warm place until doubled in size, about 30 minutes.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add sliced
onions, and cook on medium-low heat until onions are lightly browned and
soft, about 10-15 minutes. Add honey, 1/2 teaspoon of cumin seeds, and
remaining 1/2 teaspoon of salt. Cook for 1 minute, stirring to combine well.
Remove from heat. Learn about making
coat a sheet pan with cooking spray. Punch down dough, turn out onto
prepared pan, and spread out to cover bottom of pan. Cover with plastic wrap
or a kitchen towel and place in a warm, draft-free place for 30 minutes.
Preheat oven to 425 degrees F. Press dough lightly into pan, creating small craters
all over surface with the back of a wooden spoon. Brush on remaining 2 tablespoon of olive oil, top with onion mixture, and remaining cumin seeds. Bake for 20 minutes, and
cool slightly before cutting.
Makes 6 servings.