Pissaladière with Cévennes sweet onions, gravlaxed lisette and dried olives

Nicolas Bottero pays homage to the Provençal terroir by revisiting a gastronomic version of pissaladière, playing on flavors and textures. This recipe, which he offers at his restaurant Mas Bottero on the N7, is an ode to summer.

This refined version of the famous tarte fine, featured in Gault&Millau n°10, is sure to delight every taste bud this summer. Nicolas Bottero, chef at Mas Bottero in Saint-Cannat (13), offers a variation with sweet onions, gravlaxed lisette and dried olives. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparation time: 1 h 30
Cooking time: 1 h 30
Drying: 1 hour / Resting: 24 hours

Ingredients for Nicolas Bottero's pissaladière

Nicolas Bottero's signature dish is made up of elements that need to be assembled. Here are the ingredients for each component.

For the onion pickles

200 g red onion grelots
50 g sugar
20 cl white vinegar
30 cl water

For the lisette

400 g lisette
200 g fine salt
20 g sugar
5 g crushed pink berries
5 g green anise seeds (or fennel)

For the ciabatta dough

100 g flour
2 g salt
6 g baker's yeast
1 tablespoon olive oil
6 cl water

For the bread tiles

1 tablespoon crustless sandwich bread
1 tablespoon olive oil

For the anchoïade

200 g anchovies in oil
6 g garlic
16 cl sunflower oil
1 teaspoon red wine vinegar
5 cl water

For the onion purée

750 Cévennes sweet onions
200 g coarse salt
Salt and pepper

For the fried onions

250 g Cévennes sweet onions
1 tablespoon frying oil
Salt

For the finishing touch

200 g pitted black olives
Fresh thyme
A bunch of cébette

Steps for Nicolas Bottero's pissaladière

To make this gourmet version of pissaladière, you'll need to prepare all the ingredients step by step.

Onion pickles. peel and quarter the spring onions and place in a jar. Bring the water, vinegar and sugar to the boil. Pour over the onions. Close and chill for at least a day.
Lisette. Mix salt, sugar, berries and aniseed. Lift the lisette fillets, cover with the gravlax mixture and chill for 12 hours. Rinse and leave to dry. Cut into 1 cm cubes. Set aside.
Ciabatta dough. Mix the water, oil and yeast, then stir into the flour and salt. Knead for 5 minutes until smooth. Leave to rest in a cool place for 1 hour. roll out to 0.5 cm thickness, then steam in strips on a perforated baking sheet for 12 minutes. Leave to cool, then cut into 8 cm squares.
Bread tiles. Roll out slices of sandwich bread finely. Cut into 9 cm squares and bake between two baking sheets with olive oil for 15 minutes at 170°C until golden-brown
Anchoïade. In a Thermomix, blend the ingredients at maximum speed for 2-3 minutes until completely emulsified. alternatively, mix the anchovies and garlic with the vinegar and emulsify, pouring in the water and oil as you go.
Onion purée. Bake the unpeeled onions in coarse salt at 180°C for one hour. remove the skin and blend the flesh. Season and, if necessary, glue the purée with potato starch. Smoke for a few minutes.
Fried onions. Chop the onions fairly finely and fry in a boiling oil bath until golden-brown. Remove to kitchen paper and season with salt.
Finish and arrange. Cut half the olives into 4 and dry the other half in an oven at 80°C for 1 hour. Dot the ciabatta dough with anchovy paste and smoked onion purée. Arrange fried onions, dried olives and 2 pieces of lisette. Arrange the same ingredients on the bread tiles, adding pickles, beveled spring onions, olive pieces and thyme, then place each tile on top of the first preparation.