Pissaladiére
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Main
Method
Begin by making the caramelised onion base.
Heat a heavy, medium-sized saucepan or Dutch oven on low heat. Add the rapeseed oil and butter to the pot.
Once the butter has melted add the onions and stir well to coat.
Season with fine sea salt and add the sprigs of thyme and minced garlic to the pot.
Cook gently for 25-30 minutes, stirring often to prevent thebottom of the pan catching and the onions burning. If the bottom of the pan begins to catch, add a splash of water to deglaze the base of the pan.
Once the sugars in the onions have caramelised and a jammy chutney consistency is achieved, remove from the heat, discard the thyme sprigs and pass the cooked onions through a strainer toremove the excess oil and butter. Set aside and allow to cool.
Preheat the oven to 180°C.
Lightly dust a large baking sheet tray with flour.
Place one sheet of puff pastry on the baking sheet.
Using a small, sharp knife make a slight incision in the puff pastry 2cm from the edge of the pastry.
Continue this line all around the sheet’s edges to create a border.
Place the now cooled caramelised onions onto the pastry and spread to cover inside of the border of the pastry sheet.
Lay the anchovies across the caramelised onions diagonally to create a lattice.
Place the olives across making sure each slice, when cut, will have one olive.
Scatter over some picked thyme leaves and season generously with some freshly cracked black pepper.
Lightly brush the outside border of the pastry with egg yolk and bake in the preheated oven for 25-30 minutes until the pastry is golden brown.
Allow to cool for a couple of minutes before slicing and serving.
Ingredients
1x 320g sheet of all-butter puff pastry
3 tbsp golden rapeseed oil
25g butter
850g white onion, finely sliced
2 cloves garlic, minced
3 sprigs thyme (1 sprig reserved for baking)
16 anchovy fillets
12 black pitted olives
Freshly cracked black pepper
1 egg yolk
Method
Begin by making the caramelised onion base.
Heat a heavy, medium-sized saucepan or Dutch oven on low heat. Add the rapeseed oil and butter to the pot.
Once the butter has melted add the onions and stir well to coat.
Season with fine sea salt and add the sprigs of thyme and minced garlic to the pot.
Cook gently for 25-30 minutes, stirring often to prevent thebottom of the pan catching and the onions burning. If the bottom of the pan begins to catch, add a splash of water to deglaze the base of the pan.
Once the sugars in the onions have caramelised and a jammy chutney consistency is achieved, remove from the heat, discard the thyme sprigs and pass the cooked onions through a strainer toremove the excess oil and butter. Set aside and allow to cool.
Preheat the oven to 180°C.
Lightly dust a large baking sheet tray with flour.
Place one sheet of puff pastry on the baking sheet.
Using a small, sharp knife make a slight incision in the puff pastry 2cm from the edge of the pastry.
Continue this line all around the sheet’s edges to create a border.
Place the now cooled caramelised onions onto the pastry and spread to cover inside of the border of the pastry sheet.
Lay the anchovies across the caramelised onions diagonally to create a lattice.
Place the olives across making sure each slice, when cut, will have one olive.
Scatter over some picked thyme leaves and season generously with some freshly cracked black pepper.
Lightly brush the outside border of the pastry with egg yolk and bake in the preheated oven for 25-30 minutes until the pastry is golden brown.
Allow to cool for a couple of minutes before slicing and serving.
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