Christmas tree baubles made with olive oil from Provence – matured olives PDO
Ingredients
For
6
personnes
For the pizza dough:
- 400 g of high-gluten flour
- 1 sachet of dry baker’s yeast (or 18 g of fresh yeast)
- 22 cl of water
- 2 tablespoons of olive oil from Provence – matured olives PDO
- 6 g of fine salt
- 1 pinch of sugar
For the filling:
- A quarter of a Reblochon
- 2 pears
- 2 tablespoons of honey
- About twenty black Nyons olives PDO
- 4 tablespoons of olive oil from Provence – ripened olives PDO
- 1 tablespoon of crushed walnuts PDO
- 2 onions
- 1 tablespoon of balsamic vinegar PDO
- 1 teaspoon of brown sugar
- Rosemary
Tip
For an extra touch of indulgence, you can add a few extra cubes of Reblochon to the ‘Christmas tree’ just before putting it in the oven. These little balls, packed with delicious flavours, will be perfect for your autumn and winter aperitifs. The traditional-style Provençal olive oil – matured olives PDO, used in the dough and as a filling, will enhance the flavour of the black olives already in the mixture and also add notes of candied fruit, forest floor and/or toasted bread (you can also opt for PDO olive oil from Aix-en-Provence – ripened olives or the Vallée des Baux-de-Provence – ripened olives)
Instructions
- For this recipe, start by making the pizza dough. Mix the yeast with 100 g of lukewarm water and 50 g of flour, then leave to rise for 30 minutes (tip: preheat the oven to 40 or 50°C, switch it off and place the bowl of yeast inside; the yeast will bubble and rise more quickly and reliably!).
- In a mixing bowl or the bowl of your food processor, mix the remaining flour with the salt, sugar and Provençal olive oil – ripened olives PDO. Add the yeast and the remaining water (cold). Knead for about 10 minutes; the dough should come away from the sides of the bowl and be supple.
- Next, prepare the filling: peel and dice the pears into small cubes. Fry them in a tablespoon of Provençal olive oil – PDO ripened olives – with the honey until they are lightly caramelised.
- Chop the equivalent of 2 tablespoons of rosemary. Stone the black Nyons olives (PDO) and cut them in half.
- Cut the Reblochon into small cubes.
- Mix the pears with the Reblochon, half the chopped rosemary, the walnuts and the olives. Set aside.
- Peel and halve the onion, then slice it thinly. Fry the onion in 1 tablespoon of Provençal olive oil – PDO ripened olives – stirring frequently. Add the balsamic vinegar and brown sugar. Season with salt and pepper and leave to simmer over a low heat for a few minutes. Set aside.
- Take some of the dough and shape it into balls about 5 cm in diameter. Make a hole in each ball and fill it with a little of the Reblochon, pear, rosemary, walnut and olive mixture, seal the ball and place on a baking tray. Repeat this process as many times as necessary to form a Christmas tree (the balls must not touch each other, as they will rise).
- Leave to rest for 1 hour in a draught-free place (in a switched-off oven, for example).
- Preheat the oven to 200°C. Brush your Christmas tree-shaped dish with Provençal olive oil – PDO ripened olives. Sprinkle with the remaining chopped rosemary and the caramelised onions. Bake in the oven for about 15 minutes. Leave to rest for 5 minutes before serving.
Tip
For an extra touch of indulgence, you can add a few extra cubes of Reblochon to the ‘Christmas tree’ just before putting it in the oven. These little balls, packed with delicious flavours, will be perfect for your autumn and winter aperitifs. The traditional-style Provençal olive oil – matured olives PDO, used in the dough and as a filling, will enhance the flavour of the black olives already in the mixture and also add notes of candied fruit, forest floor and/or toasted bread (you can also opt for PDO olive oil from Aix-en-Provence – ripened olives or the Vallée des Baux-de-Provence – ripened olives)
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.
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