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Pissaladiere with tomato salad
Pissaladiere with tomato salad
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Transport your taste buds to Provence with a classic pissaladiere, perfect for summer.
Ingredients:
  • 36.40 gm olive oil
  • 1kg onions, thinly sliced
  • 3 thyme sprigs, leaves picked
  • 2 sheets frozen puff pastry, thawed
  • 24 good-quality anchovy fillets in oil, drained
  • 120g olive
  • Chopped flat-leaf parsley leaves, to serve
  • 250g punnet cherry tomatoes or heirloom tomatoes
  • 250.00 ml basil leaves
  • 20.00 ml red wine vinegar
  • 60ml olive oil
  • Pinch of caster sugar
Instructions:
  • Warm oil in a saucepan over low heat. Add onion, thyme, and 1 teaspoon of salt. Cover and cook, stirring occasionally, for 1 hour until onion is very soft. Uncover and cook for an additional 5-6 minutes until most of the liquid evaporates. Season to taste.
  • Preheat the oven to 200°C for the perfect cooking temperature.
  • Prepare a large baking tray with a sheet of baking paper. Place the pastry on top, overlapping slightly to create a large rectangle, then press the seam to seal it.
  • Layer the onion evenly on the pastry, followed by the anchovies in a criss-cross design. Scatter olives on top and bake for 30 minutes or until the pastry turns crispy and golden.
  • Prepare the tomato salad by cutting the tomatoes in half and transferring them into a bowl along with the onion and basil. In a separate small bowl, mix together the vinegar, oil, sugar, and seasonings. Drizzle this dressing over the salad and gently toss everything together to combine.
  • Garnish the pissaladiere with a sprinkle of fresh parsley and serve alongside a refreshing tomato salad.

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