Recipes · French · Pies
Pissaladière
One serving has 450 kcal and 12 g protein, and at least a fifth of a woman's daily need of selenium (57%), thiamin (57%), niacin (50%), manganese (39%), folate (39%) and riboflavin (37%). Ready in 130 minutes.
- Preparation: 75 min
- Cooking: 55 min
- Makes: 1 serving (286 g)
- Difficulty: Medium
- Diets: Pescatarian, Dairy-free
- Contains: fish, gluten
Ingredients
- 60 g Flour, bread (strong)
- 35 g Water
- 0.6 g Yeast, active dry
- 15 g Olive oil
- 150 g Onions, raw
- 10 g Anchovies, canned in oil
- 15 g Olives, black
- 0.2 g Thyme, dried
- 0.6 g Salt
Method
- Make a simple bread dough with the flour, water, yeast and a little of the olive oil; knead until smooth, then let rise for 1 hour.
- Meanwhile, cook the onions very slowly in the remaining olive oil with the thyme for 35-40 minutes, stirring often, until soft, sweet and jammy but not browned.
- Roll the dough thin and place on a tray, then spread the cooked onions evenly over the top and season with the salt.
- Arrange the anchovy fillets in a lattice pattern over the onions and dot the olives in the gaps.
- Bake at 220°C (425°F) for 18-20 minutes until the base is golden and crisp.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 450 kcal | 21% |
| Carbohydrates | 58.8 g | |
| Water | 194 mL | |
| Fiber | 4.5 g | 15% |
| Protein | 12.1 g | 25% |
| Tryptophan | 0.14 g | |
| Threonine | 0.37 g | |
| Isoleucine | 0.44 g | |
| Leucine | 0.79 g | |
| Lysine | 0.49 g | |
| Methionine | 0.22 g | |
| Cystine | 0.2 g | |
| Phenylalanine | 0.52 g | |
| Tyrosine | 0.33 g | |
| Valine | 0.5 g | |
| Histidine | 0.27 g | |
| Fat | 18.8 g | |
| Monounsaturated | 12.6 g | |
| Polyunsaturated | 2.4 g | |
| Docosahexaenoic Acid (DHA) | 0.13 g | |
| Eicosapentaenoic Acid (EPA) | 0.08 g | |
| Omega-6 | 2 g | |
| Saturated | 2.9 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 8.5 mg | |
| Calcium | 85.2 mg | 9% |
| Copper | 0.25 mg | 28% |
| Iron | 4.7 mg | 26% |
| Magnesium | 38.6 mg | 12% |
| Manganese | 0.7 mg | 39% |
| Phosphorus | 132 mg | 19% |
| Potassium | 342 mg | 7% |
| Selenium | 31.6 µg | 57% |
| Sodium | 719 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.63 mg | 57% |
| Riboflavin (vitamin B2) | 0.41 mg | 37% |
| Niacin (vitamin B3) | 7 mg | 50% |
| Pantothenic acid (vitamin B5) | 0.62 mg | 12% |
| Pyridoxine (vitamin B6) | 0.23 mg | 18% |
| Folate (vitamin B9) | 154 µg | 39% |
| Cobalamin (vitamin B12) | 0.09 µg | 4% |
| Choline | 25.8 mg | 6% |
| Vitamin A | 4.1 µg | 1% |
| Vitamin C | 11.3 mg | 15% |
| Vitamin D (D2 + D3) | 6.9 IU | 1% |
| Vitamin E | 3 mg | 20% |
| Vitamin K | 14.7 µg | 16% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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