Pissaladière (provençal pizza dish)
Similar to a giant pizza cooked in a tray, using puff pastry for the base, this is a classic Provençal dish and it reminds me of time I've spent in Cannes. Make sure you use good quality anchovies and olives - it will make all the difference.
|100 ml||Extra virgin olive oil|
|2½||Onions, thinly sliced|
|4||Garlic cloves, chopped|
|2 tsp||Fresh thyme|
|1 pinch||Chilli flakes|
|2 to taste||Sea salt flakes|
|1 to taste||Ground black pepper|
|500 g||Puff pastry|
|50 g||Kalamata olives, pitted and halved|
|2 Tbsp||Flat leaf (Italian) parsley|
|1 to taste||Parmesan cheese, grated|
- Preheat the oven to 200C.
- In a large, heavy-bottomed saucepan, heat the oil over a medium-high heat. Add the thinly sliced onion and chopped garlic, then slowly cook until nicely caramelised. Add the thyme and chilli flakes and cook for a further 2-3 minutes. Season with salt and pepper, then remove from the heat. Allow to cool in the fridge.
- Lightly grease a large baking tray. Roll out the puff pastry to line the base and about 5mm up the sides. Prick the base with a fork, then evenly cover it with the cold onion mixture. Arrange the anchovy fillets in a criss-cross pattern over the onion and place an olive (pitted and halved) in each of the diamond shapes.
- Bake in the preheated oven until the pastry is golden brown - about 20-25 minutes. Remove from the oven and sprinkle with the parsley and grated parmesan.
- Drizzle with oil and serve warm.