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Pissaladiere
Pissaladiere
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Mediterranean-inspired pastry with olives, anchovies, and onions; perfect for any occasion.
Ingredients:
  • 250g (1 2/3 cups) plain flour
  • 125g butter, cubed, chilled
  • 40g (1/2 cup) finely grated Parmesan
  • 70.00 gm cold water
  • 60mls (1/4 cup) olive oil
  • 5 medium brown onions, sliced
  • 2 tsp dried thyme leaves
  • Ground black pepper, to taste
  • 70g (1/4 cup) sun-dried tomato paste
  • 2 80g jars anchovies in olive oil, drained
  • 15 Kalamata olives, pitted, halved
Instructions:
  • Combine flour, butter, Parmesan, and water in a food processor. Pulse until mixture starts to come together, adding more water if needed. Transfer to a clean surface and gently knead to form a ball. Shape into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes before using.
  • In a large non-stick frying pan set over medium-low heat, sauté onions and thyme in olive oil until soft and golden, about 30 minutes. Season with pepper and let cool to room temperature for 15 minutes.
  • Preheat the oven to 200°C. Roll out the pastry on a floured surface to a 20 x 30cm rectangle. Place it on a large baking tray, spread with sun-dried tomato paste, add the onion mixture on top, arrange the anchovies in a criss-cross pattern, then sprinkle with olives. Bake for 30 minutes until the pastry is golden brown. Slice into squares before serving.

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