Nicoise Tart using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the Pissaladière, a delightful culinary gem hailing from the picturesque region of Nice in France! This savory tart, often mistaken for a pizza, is a glorious marriage of caramelized onions, salty anchovies, and briny olives that dance together in perfect harmony atop a crust that's more tender than a summer breeze. Legend has it that this dish was born out of necessity during the times of fishermen, who would use leftover bread and whatever they had on hand to create a meal that could withstand the sea's salty kiss. So, whether you're planning a picnic by the Mediterranean or just a cozy night in, this dish is sure to transport your taste buds to the sun-drenched shores of the Côte d'Azur!
Ingredients
- 120 g Water
- 10 g Fresh baker's yeast
- 250 g Flour
- 60 g Olive oil
- 5 g Salt
- 5 g Granulated sugar
- 400 g Tomato
- 2 Cloves of garlic
- 100 g Tomato puree
Steps
Dough
- Add 120 g of water, 10 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 250 g of flour, 20 g of olive oil, 5 g of salt, 5 g of granulated sugar in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the dough in the bowl during 1h .
Tomato Sauce
- Wash the food processor bowl.
- Add 400 g of tomato, 2 cloves of garlic in the food processor bowl.
- Mix chop: 5:00min / 0°C / Speed 5.
- Add 100 g of tomato puree, 20 g of olive oil in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 2.
Pissaladière
- Preheat the oven at 200°C.
- Roll out the dough into a large circle on your workplan.
- Spread the content of the preparation content on the dough.
- Arrange tomato slices over the sauce.
- Garnish with anchovy fillets and black olives.
- Add 20 g of olive oil on the dough.
- Cook in the oven at 200°C during 20min.
- Serve Warm.
