Pissaladière

AT A GLANCE

  • Serves 8 people

Mellow caramelised onions and salty anchovies make a perfect pairing in this Provençale classic, which in turn is a great accompaniment for a glass of riesling on a spring afternoon.

  • 4 large onions, very thinly sliced
  • 60 ml (¼ cup) extra-virgin olive oil
  • 24 anchovy fillets
  • 24 Niçoise olives
  •  
  • Dough
  • 10 gm dried yeast
  • 350 gm (2 cups) bread flour
  • 1 tbsp olive oil
01   For dough, combine yeast with 230ml tepid water in a bowl and stand until frothy (5-10 minutes). Transfer to an electric mixer fitted with a dough hook and add flour, olive oil and ½ tsp salt, and knead until smooth but still a little sticky (10-15 minutes). Cover and set aside until doubled in size (1 hour).
02   Meanwhile, combine onion and olive oil in a large saucepan over medium heat. Season to taste, then cover and cook, stirring occasionally, until caramelised (1 hour).
03   Preheat oven to 230C. Roll out dough on a lightly floured surface, dusting occasionally to prevent sticking, to a 35cm x 25cm rectangle. Place on a baking tray lined with baking paper. Spread onion mixture over, then scatter with anchovies and olives. Bake until golden and puffed (13-16 minutes). Serve warm.

Topics:

OLIVES, LUNCH, DRINK SUGGESTION, ANCHOVIES, SPRING, FRENCH, BAKING, ONIONS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

Drinking Suggestion:

ALSACE RIESLING. , suggested by MAX ALLEN

FEATURED IN

Oct 2014

Oct 2014

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