Classic pissaladière

servings6
30 minutes

Ingredients

For the topping

  • 1.5kg large onion
  • 2 garlic cloves, finely minced
  • 1 pinch of flaky sea salt, generous
  • 1 pinch of black pepper, generous
  • 80ml of olive oil, good quality

Pissaladiere

  • 2 sheets of puff pastry
  • 18 anchovy fillets, chopped
  • 12 black olives, blended to a paste
  • flour for dusting

Method

1
Begin by preparing the onion topping. Heat the olive oil in a large sauté pan over a low heat and add the onions, salt, pepper and garlic. Sweat the onions for 45 minutes, tossing regularly until the onions are sweet and cooked but not browned
  • 2 garlic cloves, finely minced
  • 1 pinch of flaky sea salt, generous
  • 1 pinch of black pepper, generous
  • 1.5kg large onion
  • 80ml of olive oil, good quality
2
Preheat the oven to 200°C/gas mark 6
3
Line a heavy duty baking tray with baking paper and dust with flour. Lay the puff pastry onto the baking paper - if not using pre-rolled, roll it out with a floured rolling pin to a thickness of 5mm. Cut the pastry into 12cm x 14cm rectangles
  • 2 sheets of puff pastry
  • flour for dusting
4
Brush each piece of pastry with the olive paste and spread the onions evenly on top. Scatter over the anchovies and bake in the oven for 20-25 minutes
  • 18 anchovy fillets, chopped
  • 12 black olives, blended to a paste
5
Remove from the oven and serve immediately