Friday, October 21, 2011

Pass the Pissaladière ... It's French Friday with Dorie

Are you sitting down? No, really. If you aren't, please do. Or at least hold on to something. Okay, here goes ...

... For this week's French Fridays with Dorie dish, I played it pretty straight and stuck (more or less) to the recipe. And I liked it.

I know! First time for everything, right?

But at a glance, everything about the recipe appealed to me, and I knew I'd love it: there's a ton of lovely caramelized onions, black olives (she calls for Nicoise, but I had olive-cured on hand and it worked),  and salty little anchovies. And while she says it isn't technically one, in my book a
pissaladière is essentially a type of  pizza, and that's always a good thing in my book.


Dorie's dough is different from typical pizza dough in that it contains an egg, and while I expected the enriched dough to make a big difference in flavor, it really didn't, though the texture was subtly different from the dough I usually make. It was very light and pleasantly crackly. I ended up splitting the dough ball in half and making 2 pissaladières, even though the recipe says to just make one, partly because I like my crust extra thin. Plus, rather than use a baking sheet as Dorie instructs, I baked mine on my pizza stone (helps crisp up the bottom) and it's too small to accommodate one pissaladière of proper thinness.

This also afforded me the opportunity to try the addition of goat cheese on my second one - not traditional, but I highly recommend it!  No snaps of that - it was gobbled in its entirety while still hot. Dorie mentions that she sometimes tosses a lightly dressed arugula salad on top, which I also tried:
It's pretty, but I ended up taking it off and eating alongside my slice rather that on top of it.

I feel strange not having anything remotely curmudgeonly to say about this dish, but it really was as good as it looks (unless you have a hang up about anchovies, in which case you are out of luck):
If you'd like to join in, just pick up a copy of Around My French Table and start cooking. And make sure to check out what the other Doristas thought of this dish. Happy French Friday!





33 comments:

  1. Ok I love what you did - and PLAYING BY THE RULES??? Whose blog am I reading anyway!? I also love the arugula on top - will try that next time!

    Happy weekend!

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  2. Yeah! - another person who is on "team anchovy". I am totally the girl who picks off the discarded anchovies from The Dude's Caesar salad.
    I am impressed that you figured out how to make this one look photogenic :-)

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  3. Your pissaladiere looks fantastic! The goat cheese sounds fantastic!

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  4. Mmmm ... goat cheese. Goat cheese, hold the anchovy fillets. :)

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  5. Your yummy-looking crust reminds me of naan...how'd you do that? And your cured olives looked a bit like my dates, LOL. I actually love anchovies but couldn't be bothered to get any as I was thinking of skipping this week's French Fridays. Yes, we are rebels with our food, which is why I'm most surprised at your compliance this week, Trix!

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  6. Looks great and to break it up in two and make another version was a nice addition. The goat cheese sounds fantastic.

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  7. Wow...your pissaladiere crust looks thin...yummy. Mine was thick like a pizza crust :)

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  8. I sincerely love the fun you have writing your posts, they are always a pick me up... you did a great job here Trix

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  9. The arugula adds a nice burst of color to your already stunning photos. I kinda stuck to the recipe, but had to add a a spoonful of roasted garlic which we had on hand, a few pine nuts, and a tiny bit of grated Parm...

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  10. Great post ... I love that you tried so many variations. I have nothing "curmudgeonly" to say either! :)

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  11. Ok, I'm going to have to say... I had this in France on a magical vacation. I thought it was one of the best things I ever tasted. It just felt like I was absorbing the place. I made it when I got back and was soooo disappointed.

    Now that I am older... I know more about vacation tastes. I am ready to try it again without the unrealistic prejudices of a romantic vacation experience. You did a beautiful job.

    Thanks for the recipe... can't wait to try it!!!

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  12. I love all your variations! Glad to read that the goat cheese I just thought of adding to (but didn't) paired well with the onions and anchovies. ;-)

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  13. Ooh! Goat cheese sounds yummy! I still have leftovers - I've got to add some to the next piece and toast it a bit! Thanks for the idea!!

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  14. Lovely! Your pissaladiere looks just like the one in the book. Nice job!

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  15. this looks classically delicious! And those few out there with anchovie issues? Ditch the hangup and join the salty party -- it's umami all 'round! Theresa

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  16. Love how your pissaladière turned out, just gorgeous. I would have jumped on the one with goat cheese personally. And very pretty with the arugula. Glad you liked it pretty much as is lol

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  17. I knew I could count on you to make a pissaladière the way a pissaladière wants to be made. You picked the right dish to play it, ahem, straight. God bless.

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  18. LOL do you usually change the recipes quite a bit? Glad you liked it! What is your background?? It's lovely!

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  19. love love love your photo with the arugula!!

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  20. Playing by the rules is always hard! I skipped them this week because of the anchovies! Great post and photos!

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  21. I'm on team anchovy too. I loved the flavors on this tart, though I wish I'd made the yeasted dough. The goat cheese sounds great too. I'll have to try that. Yum!

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  22. So far, you are getting my vote for best looking pissaladiere.:-) Although I haven't quite gotten up the nerve to just drape them on something,the anchovies look beautiful crisscrossed on top.

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  23. Cute post! I think I would have liked it with some salad greens on top - it gives it such color and I am sure made it taste even better.

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  24. never seen this before and now they are everywhere! yours looks delectable!

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  25. I love the idea of goat cheese with this - must have been fantastic. I would have pulled the arugula off, too. It makes a better side, but it certainly made for a lovely photo. Playing by the rules pays off, sometimes.

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  26. Picture perfect! I cheated and used puff pastry this time, but will definitely try the crust. Love how crispy yours looks.

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  27. I like extra thin too, esp when you've got such great developed flavors - now the goat cheese would to me be somewhat subtle, an afterthought on the tongue, mostly textural in contrast with the sharpness of saltiness... good golly girl, ya got my mouth watering,,,

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  28. Beautiful! Goat cheese seems like it would taste perfect. Glad playing by the book turned out well for you this week!

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  29. Yours looks beautiful, and I love the idea of adding goat cheese!

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  30. Great idea to try a second version...and giggling at your restraint this week :)

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  31. Wow - your photos are stunning !! You really knocked it out of the park with this one. And it is the first one I saw that actually used the full anchovie fillets. My they look pretty. I just wish I could actually stomach them :) I will try this one with Nana (she actually made it on time...) over Thanksgiving with non fish toppings. Again, gorgeous photos !!

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  32. Wow - your photos are stunning !! You really knocked it out of the park with this one. And it is the first one I saw that actually used the full anchovie fillets. My they look pretty. I just wish I could actually stomach them :) I will try this one with Nana (she actually made it on time...) over Thanksgiving with non fish toppings. Again, gorgeous photos !!

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  33. You get the prize - a gorgeous pissaladière, I mean, two gorgeous tarts. I am loving your pieces on Europe 2011 because you've recently traveled to all the cities I just visited. Oh, the memories, huh? Mary
    http://www.lightsonbrightnobrakes.com/

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