Pissaladière
Either George Bennell or Adam Wells writes: "A typical Provençal recipe is Pissaladière, similar to the Italian pizza but distinctly French with wonderful flavours of onion, anchovy and olives."
"We think our Premier Choix Provencal style oil is the best oil for this recipe. The really traditional version is made with yeasted bread dough but it is just as good with shortcrust. Just adjust cooking times according to the pastry pack instructions."
| Pissaladière | |
|---|---|
 |
| Servings: | Serves 6 to 8 people |
| Calories per serving: | 441 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 1 hour |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 1st November 2012 |
|
Best recipe reviewFrenchies pizza 4/5 Best with proper dough rather than shortcrust. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 350g shortcrust pastry
- flour for rolling
for the filling:
- 3 tablespoons Belazu Premier Choix extra virgin olive oil
- 1kg onions, thinly sliced
- 3 garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 fresh rosemary sprig
- 1 bay leaf
- 1 teaspoon caster sugar
- 1-2 tins anchovy fillets, drained
- 60g small black olives (preferably Niçoise, though Belazu black herb olives will do)
- salt and freshly ground black pepper
Method
- If you are using shortcrust, roll the pastry out on a lightly floured surface to form a rectangle large enough to line a Swiss roll tin. Line the tray with the pastry, prick with a fork and then cover and rest in the fridge for 30 minutes to 1 hour while you prepare the filling.
- To make the filling, first warm the oil in a saucepan large enough to take the onions. Add the onions, garlic, thyme, rosemary, bay leaf and a little salt and pepper. Cover and sweat gently over a low heat for about 40 minutes, stirring once or twice, until the onions are meltingly tender. Sprinkle over the sugar, then boil hard to drive off any watery liquid, stirring occasionally to prevent burning. Fish out and discard the rosemary sprig and the bay leaf. Cool, then taste and adjust the seasoning. Cut the anchovy fillets in half lengthways.
- Put another baking tray or swiss roll tin, the same size as the one you are using for the pissaladière, into the oven and then heat to 200°C/400°F/Gas Mark 6.
- Spread the onion mixture thickly over the pastry. Lay the anchovy fillets on the onion to make a criss-cross lattice pattern, then place an olive in the centre of each diamond. Place the pissaladière directly on the baking tray in the oven so that it gets an instant intense blast of heat on the bottom. Bake for 20-30 minutes, until the pastry is browned and the edges of the onions are catching here and there in the heat. Serve cut into squares, hot, warm or cold.
(adapted from Sunshine Food by Sophie Grigson)
This recipe originated from the recipe section of Belazu.com
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Belazu products used in this recipe
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