Pissaladiere, Provencal onion pie

INGREDIENTS

For the filling:

• leek – 0.5 kg
• onions – 0.5 kg
• vegetable oil – 4 tbsp
• black olives pitted – 18-20 pieces
• thyme – 2-3 sprigs
• pulp libovolnou fish – 160 g
• tomato – 2 PCs.

For the dough:

• dry yeast – 1 tsp
• vegetable oil – 1 tbsp
• warm water – 150 ml
• flour – 200 g
• salt

STEP-BY-STEP RECIPE

Step 1

Sift in a bowl the flour with salt, add yeast. A thin stream pour in water, then oil. Knead the dough for 5 minutes Cover with cling film and leave to rise 1 hour

Step 2

Onion peel, leek, rinse thoroughly. Chop the onion and the white part of the leek thin half-rings. In a large skillet, heat the oil, put onion and cook for 10 minutes, stirring occasionally. Add the leeks and cook another 3 minutes.

Step 3

Thyme wash, dry and chop. Scald the tomatoes with boiling water, remove the skins. The pulp finely chop.

Step 4

Add thyme and tomatoes to the onions, season with salt and pepper to taste. Mix well. Simmer the vegetables, covered for 45 min. For 10 min. before the end remove the cover. Remove from heat and allow to cool to room temperature.

Step 5

The fish remove heads, tails and guts. Divide each fish into 2 fillets, remove the spinal bone and large rib bones.

Step 6

Preheat the oven to 200°C. grease the Baking sheet with oil. Roll the dough into a thin layer, spread on a baking sheet, to make bumpers. Lay the dough on the onion mixture into an even layer. On top of the filling, put the grill fish, cut into thin strips.
In the center of each diamond put olive. Bake for 30 min.