Pissaladière with smoked tea

Serves 8 Dish

difficult
1 h
30 min

Wow your dinner party guests this autumn with this smoked tea pissaladière! In this recipe, we'll be adding tea in various guises to make a more complex version of a classic dish from the south of France.

Ingredients

For the tea
6 g of smoked teas (Dharamsala Smoked, Guava tree Smoked…)
200 cl filtered water

For the dough
10 g (or 2 tablespoons) of smoked tea
200 g of sifted flour
100 g butter
Salt

For the garnish
800 g of brown onions
5 tablespoons of olive oil
Salt
Marjoram, oregano or herbes de Provence
Anchovies (optional)
Olives (optional)

Préparation

1. Tea

Infuse the tea for 10 minutes in water at 90°C.
Leave the liquid to cool.

2. The dough

Grind the tea into powder.
Mix the flour, cold butter (cut into small pieces), 5 cl of cooled infused tea, pinch of salt and tea powder together by hand until you have a smooth ball of dough.
Leave in the refrigerator for at least 30 minutes.

3. The garnish

Peel the onions. Cut them in half and chop them into 5 mm-thick slices.
Fry in olive oil with a pinch of salt.
When the onions start to brown slightly, pour the infused tea on top. Cover and leave to simmer at a medium heat for 30 to 40 minutes until the onions are translucent and almost caramelised. Remove the cover and continue to fry for about ten more minutes to allow the moisture to evaporate.

4. Presentation

Preheat the oven to 210°C.
Place the dough in a pie tin.
Drain the onions and spread them out over the tart crust.
Place as many anchovies and olives as desired. Season with herbs to taste.
Place in the oven for 30 minutes until the edges of the dough and the onions turn brown.

Tasting suggestion:

Do you have any leftover dough? Shape it into small rounds, season with herbes to taste, along with a pinch of salt and a little olive oil. Place in the oven and enjoy as an appetizer!