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


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.

The editorial staff recommends

News by RTL editorial staff in your mailbox.

Thanks to your RTL account, subscribe to the RTL info newsletter to follow all the news on a daily basis


Leave a Comment