his recipe for pissaladière dough | EUROtoday

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HASAs summer time looms, the season is for lunch on the terrace and cooking sunny produce. Tomatoes, for instance, for which chef Jean-François Piège gave us some assist final 12 months. It's additionally time to arrange savory tarts to snack on as an aperitif, similar to quiche Lorraine or pissaladière, the secrets and techniques of which the chef of the Grand Restaurant in Paris has additionally revealed to us.

If you can also make your pissaladière from a ready-made dough, it is going to be a lot better with a selfmade dough. The two-star chef shares with us his private recipe for this, which is extraordinarily fast to make. This is the brand new stage of his tour of France's territories.

The components and steps of the pissaladière dough recipe by Jean-François Piège


  • 300 g flour
  • 150 g of milk
  • 100 g olive oil
  • 20 g yeast
  • 6 g of salt


  • Warm the milk and add the yeast.
  • Make the dough in a mixing bowl by mixing the flour, lukewarm milk, olive oil and salt by hand. Barely work however accumulate all of the flour on the partitions.
  • Spread the dough in an oiled mould and let rise for about half-hour to 1 hour relying on room temperature.

The chef's tip

If you need to make one thing aside from a pissaladière with this dough, it's quite simple. Simply substitute the onions with tomatoes. Make the dough rise effectively in its mould as within the earlier recipe, add tomatoes, oregano and, when it comes out of the oven, quantity of olive oil, salt, pepper and some shavings of parmesan.