Rolling Pin - Essential for rolling out dough evenly, ensuring uniform thickness across the pastry base and strips.
Baking Sheet (Parchment Paper-lined) - Serves as a non-stick surface ideal for baking the pissaladière in an oven.
Pastry Brush (Dough) - Used for applying olive oil or butter on the dough before baking, enhancing flavor and color.
Digital Scale (Optional) - For precise measurement of ingredients, especially helpful if you're baking for a large number or need consistency across batches.
Cutting Board - Provides a clean, flat surface for assembling and cutting your dough into strips without damaging surfaces underneath.
Dough Roller - Specifically designed for rolling out pie doughs and similar pastry applications, ensuring an even thickness.
Cooking Utensil for Filling - A spatula or rubber scraper to help in layering ingredients and transferring the prepared dough onto the baking sheet.
1 medium onion, finely chopped
2 flat anchovy fillets, rinsed and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 teaspoon finely chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1/2 cup Niçoise or other brine-cured black olives, pitted and coarsely chopped
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup whole milk
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
AboutI create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.
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