Pissaladière with olives

Name: Pissaladière with olives
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 cube (42 g) Yeast; 7-10 Tbsp Sugar; 500 g + some flour; 7-10 Tbsp salt, pepper; 300 g Onions; 1 small red pepper; 2 TABLESPOONS Olive oil; 1 glass (370 ml) black olives (without stone; e.g. Kalamata); 2 Garlic cloves; 1 Branch rosemary; 250 g Low-fat curd; 150 g Fresh cream; 1 Egg (Gr. M); baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 cube (42 g) Yeast
7-10 Tbsp Sugar
500 g + some flour
7-10 Tbsp salt, pepper
300 g Onions
1 small red pepper
2 TABLESPOONS Olive oil
1 glass (370 ml) black olives (without stone; e.g. Kalamata)
2 Garlic cloves
1 Branch rosemary
250 g Low-fat curd
150 g Fresh cream
1 Egg (Gr. M)
baking paper

Directions

1
For the dough mix yeast and 1 teaspoon of sugar with a spoon until the yeast becomes liquid. Knead 500 g flour, yeast, 1 teaspoon salt and 300 ml lukewarm water with the kneading hooks of the mixer to a smooth dough.
2
Cover and leave to rise in a warm place for about 1 hour.
3
Peel onions, quarter them lengthwise and cut them crosswise into thin strips. Clean, wash and finely dice the peppers. Heat the oil. Fry the onions for about 10 minutes while turning. After about 5 minutes steam the paprika.
4
Stir in the olives. Season with salt and pepper.
5
For the cream, peel the garlic and dice finely. Wash the rosemary and shake dry. Remove the needles and chop finely, except for a little bit for sprinkling. Mix quark, crème fraîche, egg, garlic and rosemary.
6
Season with salt and pepper.
7
Preheat oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: see manufacturer). Line two baking trays with baking paper. Quarter the dough. Form each quarter into a ball on a little flour and roll out oval (approx. 25 cm long).
8
Place 2 flat cakes on each tray. Spread cream and onions on top and sprinkle with the rest of rosemary. Bake one after the other in the hot oven on the lower shelf for about 15 minutes.