Pissaladière

This tart-cum-pizza tastes of sunny France at noon. My first Pissaladière was around ten years ago in Nice, with the smell of while thyme growing in the hills. The bread dough is usually slightly thicker than a classic pizza but in this instance I’ve used a lovely creamy, flaky (cheat’s) alternative – puff pastry! The topping usually includes caramelised white onions, olives and anchovies and for a veggie alternative just remove the anchovies and perhaps add some green olives too.

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Pissaladière

500g block of Jus-Roll Puff Pastry, thawed

3 Large onions peeled, halved and thinly sliced

60g butter

20 kalamon black olives

Approx 15 – 20 anchovy fillets, drained

Teaspoon of fresh destalked, chopped thyme

Teaspoon of fresh chopped parsley

Preheat oven to 220ºC, Gas Mark 7.

  • Melt butter with 2tbsp. of olive oil in a large, heavy frying pan and gently saute the onions until they are soft and pale (do not brown) – scatter with thyme towards end of cooking time, season and then allow to cool.
  • Meanwhile, roll out pastry to a rectangle roughly 30cm x 20cm and make one large tart or cut out 4 small rectangles. Place on a lined baking sheet and score a border around the edges.
  • Divide the cooled onion between the rectangles and spread to within the borders. Then arrange the anchovy fillets on top in a criss-cross pattern and finally dot the olives amongst the anchovies and scatter more thyme and the chopped parsley over the top.

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  • Brush the borders with beaten egg and bake for approx. 15 minutes until pastry is risen and golden brown. Serve warm or cold.

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Serving suggestion: We served this with a summer English side dish – minted, butter new potatoes and a pea shoot and spinach salad – along with an Italian side dish of mozerella and tomato with olive oil and basil.

TIP: With any leftover pastry, create some simple cheese twists by adding some grated cheese to strips of pastry. Simply twist, glaze with egg wash and top with any further cheese.

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