Pissaladière, a French onion tart

This French onion pie is perfect for autumn and it is very tasty. The French lost to the Spaniards in the efforts of the empire in Texas, but we are still enjoying the long lasting influence on our dishes. Our traditional wheat roll bolero is French, and of course we use French bread at Capirotada. On the contrary, Americans have changed French cuisine forever. For example, what does Jack Pepin do without tomatoes?

Pissaladière is a perfect example of French country food, it is simple but very complicated. I first learned about pissaladière in southern France, but Paul Sartory, a teacher at the Central Intelligence Agency in San Antonio, pointed out that this is a technique (pastry making, slow cooking) that makes this dish very easy . It is very rich. You might say that he helped me see that technology and ingredients are on both sides of the same pie!

I often use pissaladière as an appetizer, it is absolutely delicious. These black olives and anchovies are also very plentiful in volume. This recipe uses a pastry shell, but most of it uses a shell made of yeast. Of course it looks like a cousin's pizza. No, Texas does not have this dish. Not only the Spanish but also the French who talks with the native Texas Indians are often forgotten, so I included them here.

1. Place the onions in olive oil with a very low heat and cover until soft. Discover them and continue cooking until all the liquid evaporates. Please be patient. You are developing a rich taste. Please be careful not to turn brown because there is too much heat

4. Prepare the pastry, mix flour and butter and shake gently with your fingertips and thumb until all debris are in the size of a small pea. (You can pulse butter and flour into a food processor and pulse for a few seconds until the material becomes pea)

5. Add salt and add enough water to make the dough. Always make the fabric as small as possible while destroying the flakes, to avoid the formation of gluten

6. Flat the pastry fabric on the flat side of the flour with your palm and spread it to 1/8 "thick

8. Sprinkle the onion with pie and decorate olives and anchovies. I completed two methods in the picture.

9. Pour a small amount of extra virgin olive oil over the entire surface and bake for about 30 minutes or until the edge of the pastry is golden and shaky.

Nice has local cuisine. The local pie is called "Pisa Radière" made with onion and anchovy (or anchovy sauce). Socca is a pancake made from galvanzo powder. Farcisniçois is a dish made from bread crumbs, meat (usually sausage and ground beef) and herbs filled vegetables, and saladeçoise is "Corne" variety peppers and roasted eggs tomato salad. Tuna and anchovies and olives

Flamiche means "cake" in Flemish language originating from northern France and close to the border with Belgium. It has a pastry shell full of cheese and vegetables like Quiche. Traditional French stuffing is onion and cream. Without the top shell of pie there is also a version like flamiche's pizza. For the taste of South France, try anchovies, onions and olive crispy Pisa Radi Ale. Confit de canard is a delicious French duck - you can use goose and pork - and it is considered one of the best French cuisine. This meat is cooked specially using centuries of preservation and slow cooking. Duck meat is marinated for up to 36 hours in salt, garlic, time, then slowly cooked with its own fat at low temperature. Fried substitute). It usually accompanies baked potatoes and garlic

French may not have invented onion soup, but they definitely improved it - perhaps. The onion soup dates back centuries ago so it is difficult to say exactly that the dish was accepted by the French chef and upgraded. The classic French onion soup consists of caramel onion and plenty of beef soup with bread and cheese (usually Gruyere). This dish is usually placed in a small ceramic mold and baked before delivery to melt the cheese into a foamy outer shell. In the United States, French onion soup is a typical bar food. Find them with French bistro, these are also casual restaurants