Pipsa Hurmerinta's Delightful Pissaladière: A Taste of Provence with Le Gruyère AOP
Pipsa Hurmerinta, a celebrated Finnish chef, TV personality, and author, has shared a recipe that promises to elevate your culinary repertoire and your gatherings: Pissaladière with Le Gruyère AOP. This delectable dish is brimming with rich flavors courtesy of the aromatic caramelized onions and the beloved Swiss cheese, Le Gruyère AOP.
Pissaladière is a traditional dish originating from the Provence region of France, particularly popular in Nice. Often described as a tart or pizza, it features a thick, bread-like base topped with a medley of delicious ingredients. With Hurmerinta’s recipe, you’ll find that the combination of Le Gruyère AOP and caramelized onions brings a delightful umami flavor that will leave your taste buds tantalized.
In her own words, Pipsa shares, "I love how easy it is to prepare and how the slowly caramelized onions together with the Gruyère create a rich and deep umami flavor." This accessibility makes it an ideal dish for gatherings, allowing hosts to prepare in advance and enjoy the event alongside their guests.
Le Gruyère AOP is not only fantastic in this dish but can also be enjoyed warm or cold. As Hurmerinta mentions, it can be used to elevate the flavors and aesthetics of a variety of meals. She adds, "This recipe is perfect for all your gatherings at the end of the year when you can prepare the food in advance, which frees up time for other tasks during the party. It really has a flavor that is completely unique."
For your culinary adventure, here’s how to whip up Pissaladière with Le Gruyère AOP:
Ingredients:
- 1 kg yellow onion
- 1 dl olive oil
- 1 dl pitted black olives
- 1 tbsp thyme
- 1 roll puff pastry
- 100 g Le Gruyère AOP, grated
- Salt and black pepper
Instructions:
- Prep the Onions: Peel and thinly slice the onion.
- Caramelize: Heat ½ dl of oil in a saucepan, add the onions, and sauté on low heat for about 45 minutes until they become caramelized and golden. Stir occasionally and add a little water if the onions stick to the pot. Season with salt and pepper to taste.
- Prepare the Base: Preheat the oven to 200°C. Brush a baking sheet with oil and lay out the puff pastry.
- Assemble: Spread the caramelized onions and olives in an even layer over the puff pastry.
- Bake: Place the assembled dish into the oven and bake for 20-25 minutes. Allow to cool slightly and then garnish with the grated Le Gruyère AOP.
Serving Tips:
Le Gruyère AOP shines not only in Pissaladière but also enhances cheese boards, melts beautifully in pizzas, and is perfect for fondue or gratins. It can also elevate the taste of salads and sandwiches.
Whether you're hosting a gathering or indulging in a personal treat, Pissaladière with Le Gruyère AOP is sure to impress and delight. Try this recipe and enjoy a slice of Provençal history right in your own kitchen!
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