Europe 1 10:30 a.m., September 18, 2021

Every Saturday, in "La Table des bons vivants", Laurent Mariotte, his columnists and his guests give us their best recipes.

This week, discover the pissaladière recipe from Thomas Dufour, chef of the restaurant l'Ebauchoir in Paris.

Unmissable dish of the beautiful tables of Nice, the pissaladière is a real invitation to a taste journey.

With its clever mix of onions, anchovies and many other good things, this dish will brighten up your meals.

To come up with the best version of this dish, whether you live in Brest, Lille or Strasbourg, Laurent Mariotte and his

Table des bons vivants

on Europe 1 called on Thomas Dufour, chef of the restaurant l'Ebauchoir in Paris.

Thomas Dufour's pissaladière recipe

The ingredients for the Parmesan shortcrust pastry:

- 250 g flour

- 125 g butter

- 40 g parmesan

- 1 egg yolk

- 1 bunch of dry thyme

- A pinch of oregano

- 85 ml of water

The ingredients for

the filling:

- 4 large onions

- 12 anchovy fillets

- A few black olives of your choice

- Salt pepper

The steps of the recipe:

1. In a bowl, combine the flour, the butter cut into pieces, the Parmesan, the oregano and a good pinch of thyme.

2. Then add the egg and then the water.

3. Knead this dough by hand without working it too much, then cover with cling film and set aside in the fridge for at least 20 minutes.

4. Meanwhile, finely slice your onions and pour them into a casserole dish, over low heat, with a little olive oil.

5. Salt and pepper and sprinkle with a little thyme.

6. Count 20 minutes of cooking covered then discover the last 10 minutes of cooking (the objective is to have a compote).

7. Preheat your oven to 160 ° C.

8. Roll out the dough thinly with a rolling pin, then using a bowl or a cookie cutter, cut out four discs of dough.

9. Place the discs between two baking trays and two sheets of baking paper for 15 min.

10. Right out of the oven, garnish each disc with onions, 3 anchovy fillets and black olives.

11. Drizzle with olive oil and serve.