I.I know it's a terrible thing for a foodie to say (especially one with a blog), but I don't actually like Italian food much. I do realise I'm pretty alone in this, but I find everything tastes very much alike.
II.Bananas are taboo. I just can't stand 'em. Haven't been able to eat one without throwing up since I was a baby. No joke.
III.I've always said that if Americans export their delicious food rather than, say, McDonalds or Burger King, people here in Europe wouldn't regard the entire cuisine as fast food. Y'all make some real good pies and cookies. Seriously.
IV.Coffee is God. All day long.
V.I hope heaven is filled with good bread and croissants.
VII.If I could only eat from one cuisine for the rest of my life, it'd be French. Hands down. There's nothing better around.
VIII.My second, third and fourth favourites are Scandinavian, Levante and Greek, but not in that order.
IX.The most peculiar food I ever ate was rooster testicles (both black and white) in a milky-ish soup.
X.My favourite vegetable is the tomato, followed by spinach, garlic, ginger, chilli and paprika.
So, now that I've gotten this off my chest, let me tell you all about this lovely dish here...
I'll be submitting this pissaladière to Yeastspotting.
Recipe by FoodBeam
125 ml. milk, lukewarm
2 ¼ tsp. active dry yeast
450 g. flour
3 tbsp. granulated sugar, divided
2 tsp. kosher salt
8 tbsp. unsalted butter, melted and cooled
3 large eggs, at room temperature, whisked
For the topping
80 ml. olive oil
Freshly ground black pepper
1 ½ tsp. white wine vinegar
6 tbsp. water
Fresh thyme, chopped
510 g. yellow onions, thinly sliced
128 g. olives, chopped
Cherry tomatoes, halved
12 anchovy fillets
1 large egg yolk
1 tbsp. whipping cream
1.Dough: Start the day before: In a liquid measuring cup, combine the warm milk, 1 tsp sugar, and the yeast. Stir to dissolve. Cover with plastic wrap and let stand in a warm place until the mixture bubbles and doubles in size, about 10-15 minutes.
2.Meanwhile, in the bowl of a standmixer, whisk the flour, remaining sugar, and salt. Make a well in the center and, with a wooden spoon, stir in the yeast mixture, followed by the melted butter and whisked eggs. Stir until combined. Attach the bowl to the base of the stand mixer, and knead with the dough hook for about 8 minutes on medium speed. The dough should clear the sides of the bowl but stick to the bottom. Transfer the dough into a large oil-sprayed bowl, cover the bowl with oil-sprayed plastic wrap, and place into a warm place until the dough has doubled in volume, for about an hour. Deflate the dough, then place the dough in the same bowl, covered with plastic, in the refrigerator overnight.
3.Topping: Center an oven rack and preheat the oven to 190°C. Butter three 23 cm round tart pans with removable bottom. Set aside.Heat the oil in a large heavy sauté pan over medium-high heat. When the oil is hot, add the onions, season them with salt and pepper, and sauté, stirring often, until the onions have reduced and are golden brown. Add the vinegar and water, stir well, and scrape up any brown bits from the pan bottom. Remove from the heat and let cool to room temperature.
4.Divide the chilled dough into three equal portions, each about 280g. On a lightly floured surface, roll out each dough portion into a circle just large enough to fit onto the bottom of the tart pan. Transfer the dough to the prepared pan, making sure it fits all the way to the sides (but not up the sides) of the pan. Top each dough round with 1/3 of the sautéed onions, leaving a 1 cm border uncovered around the sides. Then arrange the lengthwise-sliced anchovy fillets over the onions, forming a lattice pattern. Sprinkle 1/3 of the chopped olives over each tart, then place the tomato halves, cut side up, into each diamond, formed by the anchovy fillets. Cover each tart loosely with oil-sprayed plastic wrap and place into a warm place to proof, for about 45 to 1 hour.
5.In a small bowl, whisk together the egg yolk and cream together. Lightly brush the uncovered edges of the tarts with the yolk mixture (the most delicate way to apply the mixture is by using your finger; the dough is very soft). Bake the tarts for about 30-35 minutes, until the crust is golden brown and onions have further caramelized. Let cool on a rack for 10 minutes, then unmold. Cool on the rack.Serve slightly warm or at room temperature the same day the tarts are baked, sprinkled with fresh thyme.