Yeasted dough requires rising time. Sausage requires marinating. So, if you had the sausage made, the brioche ready, and the dough for the Pissaladière done, the finishing wouldn’t take too long. You could focus on the Tarte au sucre and cooking the onions for the Pissaladière. Here’s what my plan would look like if I were to make the following in one go:

• Pissaladière
• Saucisson en brioche
• Tarte au sucre


Step 1: 3 days in advance
Make sausages for the Saucisson en brioche to cure for up to 3 days.

Mise en place: measure and prepare meat
grind 1½ pounds pork

Mise en place: measure herbs, spices, and pantry items
2½ teaspoons salt
½ teaspoon sugar
¾ teaspoons black pepper, freshly ground
2 tablespoons white wine
2 tablespoons pine nuts
2 tablespoons black truffle, in julienne slivers (or dried porcini, in ¼-inch pieces)

Step 2
Make Tarte au sucre so that it can rise for up to 2 hours.

Mise en place: measure liquids and eggs
⅓ cup whole milk, warmed to 110°F (use an instant read thermometer if you have one)

Mise en place: measure herbs, spices, and pantry items
1 tablespoon sugar
2 teaspoons active dry yeast
1¾ cups plus 2 tablespoons flour (more as needed)
2 eggs
¾ teaspoon salt

Mise en place: measure butter
6 tablespoons butter

Step 3
Make dough for Pissaladière so that it can rise for 90 minutes.

Mise en place: measure liquids and eggs
½ cup warm water (110°F, if using a thermometer) plus 1 cup warm water
22 g (2 tablespoons) extra virgin olive oil

Mise en place: measure herbs, spices, and pantry items
1 tablespoon active dry yeast
575 g (3½ cups) all-purpose flour
6 g (1 teaspoon) salt

Step 4
Make brioche for the Saucisson en brioche so that it can rise for 1 hour or overnight.

Mise en place: measure herbs, spices, and pantry items
1 tablespoon and 3 tablespoons sugar (¼ cup total)
1 package (2¼ teaspoons) active dry yeast
4 cups bread flour (I used all-purpose flour)
1 teaspoon salt

Mise en place: measure liquids and eggs
1 cup warm water (110°F)
2 large eggs
5 large egg yolks
1 tablespoon oil for bowl

Mise en place: measure butter
10 ounces (2½ sticks or 20 tablespoons) unsalted butter, softened

Step 5
Start cooking onions for Pissaladière so that they can cook for 30 minutes.

Mise en place: chopping
1 kg white onions (just over 2 pounds)

Mise en place: measure liquids and eggs
2 tablespoons extra virgin olive oil
splash of water
½ teaspoon balsamic vinegar

Mise en place: measure herbs, spices, and pantry items
1 bay leaf
4 garlic cloves, whole

Step 6
Finish Pissaladière.

Mise en place:
fresh herbs such as rosemary, oregano, and thyme, chopped fine
about 16 Niçoise olives, sliced
8 to 10 anchovy fillets, well rinsed
black pepper, freshly ground

Step 7
Finish Saucisson en brioche.

Mise en place
2 large egg yolks, beaten
1 large egg, beaten
flour for coating

Step 8
Finish Tarte au sucre.

Mise en place
½ cup brown sugar
4 tablespoons butter