PISSALADIERE

The pissaladiere is a delicious onion tart, originally from Nice in the South of France. It requires little ingredients but is always a guaranteed success.

This recipe serves 2 people as dinner or 4 people as a pre-dinner snack. The pissaladiere is best served with a side of green salad. 

Ingredients:

For the pastry: 

• 200g plain flour

• 1 tsp salt

• 150 ml warm water

• 2 tbsp extra virgin olive oil

• 8g instant dry yeast

For the filling:

• 8 or 10 onions, finely sliced

• 4 tbsp extra virgin olive oil

• 1 tsp herbes de Provence - buy my own blend here

• ½ tsp black pepper

• 9 black olives, pitted

• 9 salted anchovies

Method:

1- Make the pastry: In a mixing bowl, add the flour and salt. Add the yeast to the water and stir with a spoon to dissolve it. Make a well in the center of the flour and add the yeast mixture and olive oil. With a fork, mix all of the ingredients together, then use your hands to mix to a soft dough. Knead your dough on a clean surface for 5 minutes, until the dough is smooth. Return the dough to the bowl, cover with a clean towel and leave it to rise for 45 minutes. 

2- Cook the onions: While the dough is rising, caramelise the chopped onions. Heat the olive oil in a saucepan and add the onions. Season with the herbes de Provence and black pepper. Mix well, cover with a lid and cook over low heat for about 20 minutes. Stir often to prevent from sticking at the bottom and add a little water if too dry. When cooked, set aside to let cool. 

3- Roll out the pastry: Preheat the oven to 180C. Lightly oil an oven dish or tray. Roll out the dough on a table - just a little, not completely. Put it into the oven tray and use your hands to cover the tray. 

4- Build and cook the pissaladiere: Spread the onion mixture over the dough. Arrange the anchovies and olives on top. Bake for 30 minutes, until golden and serve hot or cold, cut into squares. Enjoy!