Pissaladière

Mathieu Rostaing-Tayard | 3/14/23

serves 8

Preparation time: 25 min

Cooking time : 15 min

Resting time : 27 h

Sourdough dough

250 g flour
135 ml water
2 g yeast
37 g sourdough
7 g fine salt
5 g sugar
20 cl olive oil

Topping

A dozen smoked anchovies from Getaria
Colatura (anchovy essence)
5 red onions
olive oil
Bay leaves
Bear's garlic
2 tablespoons durum wheat semolina

Dressing

A dozen slices of pork belly (from the Basque Country)
Thyme flowers

1 - Prepare the sourdough dough: knead together all the ingredients (except the olive oil), then drizzle in the olive oil. Leave the dough to rest at room temperature for 3 hours. Make a flap, then place the dough in the refrigerator for 24 h.

2 - Prepare the onions: peel, slice and sweat the red onions in olive oil with bay leaves, without browning. Season with colatura at the end of cooking. Drain the onions and set aside in a cool place. Reduce the cooking juices.

3 - Brush a stainless steel platewith olive oil (to prevent the leaves from sticking) and lay the wild garlic leaves flat. Quickly brown them with a blowtorch.

4 - Roll out the dough as thinly as possible using durum wheat semolina. Spread a thin layer of cooked onions over the dough. Place in the oven at 230°C (gas mark 7-8) and cook for 6 to 8 minutes on a baking sheet.

5 - Presentation: cut thin slices of pissaladière. Place a half-spoonful of reduced onion juice, a smoked Getaria anchovy, a leaf of wild garlic, a thin slice of pork belly and thyme flowers.

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