🍕 Modern Pissaladière with Caramelized Onions and Tuna

Name: Modern Pissaladière with Caramelized Onions and Tuna
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Yeast dough (fresh or frozen); 600 g Onions (red); 4 EL Olive oil; 2 EL Balsamic vinegar; 2 Dosen (je 140 g abgetropft) Tuna (in own juice, drained); 2 EL Capers (in brine); 100 g Olives (black, pitted); nach Bedarf Salt and pepper; 2 Zweige Rosemary (fresh)

410 kcal · 45 min · 4 servings

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Ingredients

500 g Yeast dough (fresh or frozen)
600 g Onions (red)
4 EL Olive oil
2 EL Balsamic vinegar
2 Dosen (je 140 g abgetropft) Tuna (in own juice, drained)
2 EL Capers (in brine)
100 g Olives (black, pitted)
nach Bedarf Salt and pepper
2 Zweige Rosemary (fresh)

Instructions

1. Preheat the oven to 220 °C (425 °F) conventional mode. Line a baking sheet with parchment paper.
2. Slice the onions into thin rings. Heat the olive oil in a large pan and slowly fry the onions over medium heat for 20 minutes until soft and caramelized.
3. Deglaze the onions with the balsamic vinegar. Season with salt and pepper. Remove the pan from the heat and let the onions cool.
4. Press the yeast dough on the parchment paper into a large rectangle. Prick the base several times with a fork.
5. Spread the cooled caramelized onions evenly over the dough. Crumble the drained tuna over it.
6. Distribute the capers and black olives over the tart. Strip the rosemary needles from the stems and sprinkle them on top.
7. Bake the Pissaladière for 15-18 minutes until the edges are golden brown.
8. Remove the tart from the oven and let it rest for 5 minutes. Cut into rectangles and serve warm.

Nutrition per serving

kcal: 410
Protein: 22 g · Fett/Fat: 15 g · Carbs: 50 g