T O N G U E T I C K L E R S......: Faux Millet Pissaladiere and Millet Buns

A traditional pissaladiere is basically onion and anchovy tart on thin white bread similar to a pizza, but without the cheese. Since I cook for a predominantly vegetarian household, I substituted the anchovy fillet lattice with a lattice of cheddar and mozzarella, the olives with cherry tomatoes and the white bread with millet bread as a base. There was no resemblance to the real thing after the pissaladiere was made or to any pizza I know of, for that matter!

So, I am happy to say I have come up with an original combination - every original dish comes up from other dishes in existence, with a change of flavours or combination of ingredients, so one thing led to another, and I had this to boast of! It has a healthy base, great flavour and tastes good.

Would you like to try them?

Ingredients:
(Recipe idea - Sara Lewis 'The Bread Book'. Since the end product bears no resemblance please do not expect this to taste like a traditional pissaladiere should)
Base:
1 cup - Whole wheat flour
1 and 1/4 cup - Millet flour
1/2 tsp. - Salt
1 tsp. - Organic Cane Sugar
1 tsp. - Dry Yeast
4 tsps. - Olive Oil
2/3 cup - Warm Water

Topping:
3tbsp. - Olive oil (I used sunflower)
3 big onions - Thinly sliced
A pinch of caster sugar (Optional)
Garlic powder (Optional)
Fresh rosemary - a tsp. (Chopped)
Cheddar Cheese - 1 or 2 cubes grated
Mozzarella grated - About 1/4 cup
8 to 10 cherry tomatoes
A few pieces of cottage cheese
Oregano, and tobasco sauce - Optional
Salt and Pepper to taste

Method:

1. Stir the sugar and yeast in lukewarm water and set aside to froth.

2. Mix the flours in a large bowl. Make a well in the center and add the frothed yeast and salt. Add oil, and mix slowly forming a soft dough. Tip on a lightly floured surface and knead to get a smooth and somewhat elastic dough. Put it back in the oiled bowl and cover with an oiled clingfilm. Leave in a warm place to rise until doubled(About an hour and a half).

3. Meanwhile prepare the topping. Heat oil, and fry the sliced onions till browned and crisp. Stir in a pinch of salt and pepper, and the rosemary. Set aside.

4. Tip the risen dough onto a floured work surface and knead well again. Roll out a rectangle about a centimeter thick (I did that by keeping the dough between two baking sheets) as per the dimensions of your plate. Mine was about 7 x 3. Alternately just roll out the dough, or pat out a rectangle, and cut it into two rectangles to fit it into your baking tray.

5. Spread the onions in a thin layer on top of the rectangle (I used the entire onion of the 7x3, you may need more if you are making two). Arrange the grated cheddar cheese in a criss cross lattice patter on top of the onions and place a cherry tomato in each dip. Leave in a warm place till plump - it will not double. I left mine for about 45 minutes. Brush with a little melted butter mixed with oregano or any spice of your choice.

7. Serve hot with tobasco sauce, and chilli flakes on the side. My one rectangle was enough only for one person, but the father and daughter shared.

As usual H complained - 'Mummy - white bread is better any day. I don't know why you spoil things by making it healthy!'. I was a little apprehensive about the young girl not getting tempted with cheese, but despite the remarks I found that she gobbled the lion's share; - Thank God! She's normal! P loved it a lot - he said it was any day better than the white bread pizza! Jr.P does not like pizza (Yes, he is one of the rare species!), but he ate the buns with a dollop of vegan butter and a lot of gusto:)

I made some healthy millet buns for myself with the leftover dough, which turned out so good, that I am going to repeat this more often! The rustic taste of millet, and the flavourit imparts made me a fan of these buns. I loved the rich earthy colour too.