The all-rounder
Ingredients:
- 170 g of semi-salted butter cut into small pieces,
- 250 g of wheat flour,
- 12 cl of fresh water.
With your fingertips, quickly mix the pieces of butter with the flour, to obtain a coarse sand. Bind with water without working the dough. As soon as it forms a ball, wrap and refrigerate for at least 15 minutes, or freeze for later use. Cooled, spread out and folded on itself several times, it has the lightness of puff pastry.
Pissaladière
Ingredients for 4 to 6 people:
- 1 ball of dough,
- 6 onions (yellow, pink, Roscoff, Cévennes …),
- 3 tbsp. to s. olive oil,
- 2 kumquats,
- 16 quality anchovies in oil or salt (and desalted),
- 100 g of pitted black olives,
- 6 hard-boiled quail eggs,
- salt, pepper, thyme, oregano or paprika (optional).
Spread the dough finely on a floured work surface (turn it often to prevent it from sticking). As an option, sprinkle with thyme, oregano or paprika before the last stroke of the roller to flavor the dough. Transfer it to a baking sheet and cover it with another sheet. In an oven preheated to 180 ° C, bake for 15 to 20 minutes.
Meanwhile, peel, mince the onions and brown them in olive oil in a sauté pan, salt lightly, cover with baking paper to cook them without coloring. When the onions are tender and tender, extinguish and season with pepper.
Cover the dough with the onion fondue, garnish with the anchovies, olives, quail eggs cut in half and add a few thin slices of kumquats.
Serve as an aperitif or as an evening dish with a herb salad.
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