Fernanda Capobianco’s Pissaladière with Vegetables and Olives

Fernanda Capobianco’s Pissaladière with Vegetables and Olives
Staff Writer
Rogerio Voltan

Rogerio Voltan

Rogerio Voltan

“Half tart, half pizza, the pissaladière is a classic recipe from the Provence region of France. My version features a mélange of multi-colored vegetables – zucchini, fennel, eggplant, and onions – on top of an olive oil-enriched crust,” says chef Fernanda Capobianco of vegan bakery Vegan Divas NYC. “It’s ideal as a main dish for dinner alongside a green salad – a great recipe for entertaining. Leave the vegetables premade and each guest can make or choose their topping.”

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4
Servings
721
Calories Per Serving
Deliver Ingredients

Ingredients

Dough:

  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/16 teaspoon freshly ground black pepper
  • 5 tablespoons water
  • 6 tablespoons extra-virgin olive oil
  • 1/8 teaspoon turbinado sugar
  • 4 1/4 tablespoons vegan butter, cut into 1/2-inch cubes

Topping:

  • 6 tablespoons extra-virgin olive oil, plus more for brushing on baking sheet
  • 4 medium yellow onions, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 1 small eggplant, thinly sliced
  • Leaves from 2 sprigs fresh thyme
  • 12 pitted Nicoise or Kalamata olives
  • Kosher salt
  • Freshly ground black pepper

Directions

Dough:

Place the flour in a large bowl and stir in the salt, pepper and sugar. Add the vegan butter cubes to the flour and, using your fingers, mix them in until they are evenly distributed and the mixture is crumbly. Make a well in the center and add the water and olive oil to the well. Gradually stir the liquid ingredients into the flour until the mixture is evenly combined and forms a dough. Shape the dough into a disk, wrap in plastic wrap and allow to rest at room temperature for 30 minutes.

 

Topping:

In a large skillet, heat 5 tablespoons of the olive oil over medium-high heat and add the onion slices. Cook, stirring frequently, for 5 minutes, until softened. Sprinkle the zucchini slices with salt and pepper and add them to the skillet. Cook for 5 minutes, stirring frequently, until the onions begin to caramelize and the zucchini starts to turn translucent. Add the eggplant and fennel slices, reduce the heat to medium, and cook for 10 minutes, stirring frequently so that the heat reaches the uncooked vegetables, until the vegetables are just softened. Remove the skillet from the heat and cool until you are ready to use the topping.

 Assemble the pissaldiere:

Preheat the oven to 325 degrees F. Brush a 13-by 9-inch baking pan with olive oil. On a lightly floured work surface, using a rolling pin, gently roll the dough out to a rectangle that roughly measures 13-by-9 inches. Roll the dough up onto the rolling pin and fit it into the baking pan. Using a table knife, cut the excess dough from around edge of the pan and fit the trimmings into any empty spaces in the pan. Continue until the bottom of the pan is covered with an even layer of dough.

 Arrange the cooked vegetables in an even layer on top of the dough. Scatter the olives and thyme leaves on top and bake for 35 to 40 minutes, until the dough base is golden brown and cooked through and the vegetables are lightly browned. Cut into squares and serve immediately.

Nutritional Facts

Total Fat
57g
81%
Sugar
3g
3%
Saturated Fat
7g
29%
Carbohydrate, by difference
47g
36%
Protein
9g
20%
Vitamin A, RAE
25µg
4%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
124mg
12%
Choline, total
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
55µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
62mg
19%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
264mg
38%
Selenium, Se
10µg
18%
Sodium, Na
765mg
51%
Thiamin
1mg
91%
Water
65g
2%
Zinc, Zn
2mg
25%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.