The recipe for Pissaladière by Glenn Viel, the juror of Top Chef

Preparation time: 1 hour

Ingredients for 4 people:

12 onions

cow bush

2 tomatoes

4 slices of bread

1 pizza dough

Basil

Black olives

Balsamic vinegar

Olive oil

Recipe flow:

Cut the onions and sweat them in a pan with a clove of garlic, thyme and a bay leaf. As soon as the onions are very translucent, add a little more than enough water, a clove of garlic, thyme, a bay leaf and cook for about twenty minutes. Collect the onions and reduce this onion juice almost to dryness to concentrate the flavors.

Mix 2 tomatoes with a nice drizzle of olive oil, generously soak the slices of bread with the preparation. Add a nice layer of onion compote with two tablespoons of reduced onion juice and a few drops of balsamic vinegar. Cut the pizza dough into the same size as the slices of bread, and bake them in the oven between two baking sheets with a weight on top to prevent them from developing. Place the crispy tuiles on the onion compote. Then lay out a thin layer of the bush, a few pieces of black olives and basil leaves. It’s ready.

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