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Pissaladiere
Pissaladiere
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Savor the versatile and savory French onion tart, a delicious dish perfect for a light lunch paired with a tangy walnut oil and vinegar-dressed bitter greens salad.
Ingredients:
  • 160ml (2/3 cup) olive oil
  • 4 onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tsp thyme sprigs, plus extra, to serve
  • 1/2 bird's-eye chilli, seeded, finely chopped
  • 300g (2 cups) plain flour
  • 350g grape tomatoes, halved, juices squeezed out
  • 160g small black olives, such as Nicoise or Riviera, pitted
  • 56g can anchovies in olive oil, drained, halved lengthwise
Instructions:
  • Warm the olive oil in a frying pan over medium heat. Add onions and sea salt, stirring until the onions start to cook down. Mix in garlic, thyme, and chili, then cook partially covered over low heat for 30 minutes until very soft. Let it cool.
  • In a bowl, combine flour and 1 teaspoon sea salt. Pour in 100ml olive oil and 150ml lukewarm water. Mix until a sticky dough forms. Knead on a floured surface for 3 minutes until no longer sticky. Cover with plastic wrap and let the dough relax at room temperature for 45 minutes.
  • Preheat the oven to 220°C with a heavy-based oven tray inside.
  • Roll out the pastry on a sheet of baking paper to 24cm x 40cm. Create a 1cm raised border by folding the edges. Spread the onion mixture within the border and top with tomatoes. Bake for 20 minutes, then add olives and anchovies on top. Continue baking for another 10 minutes until the pastry is golden underneath.
  • Garnish the pissaladiere with additional thyme sprigs and serve right away.

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