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Pissaladiere with roasted tomatoes and rocket
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
French pizza with caramelized onion, anchovies, and olives from southern France.
Ingredients:
  • 27.30 gm olive oil
  • 4 brown onions, halved, thinly sliced
  • 4 roma tomatoes, halved lengthways
  • 2 sheets frozen puff pastry, partially thawed
  • 2 x 45g cans anchovies, drained, halved lengthways
  • 82.50 ml pitted kalamata olives
  • 100g baby rocket
Instructions:
  • In a large saucepan over medium heat, gently sauté the onion in 1 tablespoon of oil until softened and turning light golden, about 22 minutes. Transfer the cooked onion to a plate and let it cool for 10 minutes.
  • Preheat your oven to 200°C/180°C fan-forced. Arrange tomatoes, cut-side up, on a baking tray. Drizzle with remaining oil, season with salt and pepper, then roast for 20 minutes until slightly softened. Keep warm by covering with foil.
  • Prepare 2 large baking trays by lining them with baking paper. Set a sheet of pastry on each tray. Using a small sharp knife, gently score a 2cm-wide border along the edges of the pastry sheets. Finish by delicately brushing the edges with a bit of the remaining oil.
  • Bake for 10 to 12 minutes or until puffed. Press down centers gently with a clean tea towel. Spoon half of the onion mixture onto the center of each pastry sheet, spreading evenly and leaving a border. Arrange half of the anchovies in a lattice pattern over the onion. Top each tart with olives. Bake for an additional 5 to 8 minutes or until golden brown.
  • Spread the tomatoes and half of the rocket evenly on top of the tarts. Garnish the tarts with the remaining rocket before serving.

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