Pissaladière

Pissaladière is often described as a kind of pizza from Nice in Provence. It is traditionally made with bread dough. My version is different, being made with puff pastry and therefore being more like a savoury tart.

The traditional ingredients are onions caramelised by slow cooking in olive oil, black olives and anchovy fillets. Sprigs of fresh thyme are also commonly used. You sometimes see versions that include tomatoes, but that, to my mind, is a step away from tradition too far.

Anyway, it is so easy to make and it is gorgeous warm or at room temperature as a nibble with an aperitif, as a starter or as a light lunch with some salad.

My puff pastry version uses a ready-rolled sheet of pastry, so all you need to do is thinly slice about half a kilo of onions and cook them very slowly on the hob in olive oil until they are soft and nicely caramelised. While they are cooking you can pre-heat the oven to 190C. Then, when the onions are ready all you do is spread them over the pastry, scatter some halved stoned black olives, anchovy fillets and sprigs of thyme over the onions, drizzle the oil from the anchovy tin over the top and bake until the pasty has risen and become golden.

That’s pretty much it.

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