Looking for a vegan recipe everyone will love? We’re sure your strategy of “just make it without the bacon” will work and everything, but just in case it doesn’t, there’s Robin Robertson, author of more than 20 healthy living cookbooks. Her latest, Vegan Without Borders, is a trove of nutritious vegan recipes that don’t lack anything but a big group of hungry people chowing down on it. Take this French pissaladière recipe, packed with caramelized onions, for a spin.
This savory caramelized onion tart hails from Nice in the Provence region of France. Known for its thick dough and lusty topping of flavorful onion confit and luscious Caillette or Niçoise olives, this sophisticated pizza can be enjoyed as an appetizer or main dish. To save time, you can use ready-made pizza dough for the crust instead of making your own. You can also divide the dough into quarters and make four individual sizes instead. Use a gluten-free pizza dough to make this gluten free.
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 3/4 to 1 cup warm water, (105 to 115 degrees)
- 2 1/2 to 3 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 3 large sweet yellow onions, halved and thinly sliced (about 2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon herbes de Provence or dried thyme
- 1/3 cup kalamata olives (or nicoise or caillette olives), pitted and halved
- In a small bowl, combine the yeast, sugar and 3/4 cup of the warm water, stirring to mix. Set aside for 5 minutes.
- In a large bowl, combine 2 1/2 cups of the flour and the salt.
- Add the yeast mixture and the oil, stirring to make a smooth dough. Add up to 1/4 cup additional water, if needed.
- On a lightly floured work surface, knead the dough for about 5 minutes, working in as much of the remaining 1/2 cup of flour as needed if the dough is sticky.
- Transfer the dough to a lightly oiled bowl, turning the dough to coat with the oil.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
- While the dough is rising, make the topping. Heat the oil in a large skillet over medium heat.
- Add the onions, salt and pepper. Cook, stirring frequently, until the onions soften and turn golden brown, about 10 minutes.
- Decrease the heat to medium-low and stir in the herbes de Provence.
- Cover and cook 20 minutes longer, or until the onions are soft and caramelized. Taste and adjust the seasonings, if needed. Set aside to cool.
- Preheat the oven to 425°F.
- Lightly oil an 11 by 17-inch baking pan and set aside.
- Punch the dough down and transfer to a lightly floured surface.
- Let it rest for about 3 minutes, then stretch the dough to fit the baking pan. It should be about 1/4-inch thick.
- Arrange the dough on the prepared pan.
- Spread the onion mixture evenly onto the dough, leaving a 1/2-inch border of exposed dough around the edge.
- Arrange the olives on top of the onions, spacing them evenly.
- Bake for 16 to 20 minutes, or until the crust is nicely browned.
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