04/26/2023Pizzas, tarts and quiches - Main courses - Appetizers and starters

Vegan Pissaladière

Name: Vegan Pissaladière
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 2-4 people.
Cuisine: Vegan
Ingredients: 230 g all-purpose flour; 185 mL water; 1 tsp dehydrated baker's yeast; 1 tsp salt; 2 yellow onion; 1 nori sheets; 7 pitted black olives; 2 tbsp olive oil; 1 tbsp maple syrup; facultatif seaweed tartare; salt; pepper; dried Provence herbs

Blender-free Autumn / Winter

For: Serves 2-4 people.Difficulty: EasyPreparation: 20 minCooking: 50 minRest: 1h10

I had never eaten pissaladière before becoming vegan; it wasn't something we ate at my home! So if you have that childhood memory yourself, let me know if you try this recipe and if it satisfies your cravings 😍 The idea was to take inspiration from this dish, a bread dough, caramelized onions, a sea flavor brought by seaweed, and then black olives. My parents brought me a seaweed tartare from Guérande (you can easily find it in organic stores) which I used instead of pissalat (the anchovy paste) as a base. Then I added my caramelized onions (with maple syrup, of course... can't help ourselves), nori seaweed sheets that can be found in any supermarket to reproduce the arrangement of anchovies and the taste of the sea, and black olives.

Servings

Ingredients

Cups

bread dough

-all-purpose flour 230 (g)
-water 185 (mL)
-dehydrated baker's yeast 1 (tsp)
-salt 1 (tsp)

-yellow onion 2
-nori sheets 1
-pitted black olives 7
-olive oil 2 (tbsp)
-maple syrup 1 (tbsp)
-seaweed tartareoptional
-salt
-pepper
-dried Provence herbs

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Steps

Prepare the dough: dissolve the yeast in warm water and let it rest for 10 minutes.
Mix the flour and salt. Pour in the warm water and gently mix by hand to form a dough ball. Strengthen the dough by folding it onto itself 4-5 times. Allow it to rise for an hour until it doubles in size.
In the meantime, peel and thinly slice the onions.
In a saucepan, heat the olive oil. Sweat the onions in it. Let them cook over medium heat for a total of 30 minutes. Halfway through cooking, pour in the maple syrup and season with salt, pepper, and Provençal herbs.
Preheat the oven to 240°C (465°F).
On a baking sheet lined with parchment paper, place the bread dough. Spread it out by hand, pushing the air towards the edges.
Spread the seaweed tartare on top, followed by the caramelized onions.
Garnish with strips of nori sheets and olives. Bake for 20-25 minutes.