Pissaladiere
PISSALADIERE
A classic Provencal tart perfect for late summer and it is delicious, all sweet and salty, bold and aromatic.
Ingredients for 6 :
1 puff good quality pastry
1kg onions thinly sliced
Few sprigs of thyme
2 X 80g cans anchovy, fillets, drained, fat ones halved lengthways
A handful of black or green olives (traditionally, it is made with black olives)
Olive oil
Salt and Pepper
Method :
Heat the oil in a large, deep frying pan and throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
Preheat the oven to 220C or fan200C.
Roll the pastry and press it into the tin.
Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern.
Stud each window between the anchovies with an olive then sprinkle the thyme.
Bake for 25-30 minutes until golden.
Serve warm, cold or reheated, cut into squares.
A classic Provencal tart perfect for late summer and it is delicious, all sweet and salty, bold and aromatic.
Ingredients for 6 :
1 puff good quality pastry
1kg onions thinly sliced
Few sprigs of thyme
2 X 80g cans anchovy, fillets, drained, fat ones halved lengthways
A handful of black or green olives (traditionally, it is made with black olives)
Olive oil
Salt and Pepper
Method :
Heat the oil in a large, deep frying pan and throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
Preheat the oven to 220C or fan200C.
Roll the pastry and press it into the tin.
Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern.
Stud each window between the anchovies with an olive then sprinkle the thyme.
Bake for 25-30 minutes until golden.
Serve warm, cold or reheated, cut into squares.