Pissaladière: I am always giddy with excitement when I make this French onion classic. It’s a cross between a tart and a pizza, and absolutely perfect as a starter or a light lunch. An easy canapé too – just cut it into small squares and serve. Voilà!
250g strong plain flour
2.5ml (½ tsp) salt
2.5ml (½ tsp) sugar
10ml (2 tsp) fast action yeast
50ml olive oil
125ml warm water
1kg medium onions, peeled and thinly sliced
30ml (2 tbsp) olive oil
Salt & black pepper
15ml (1 tbsp) fresh thyme, chopped
1x 100g jar anchovies, drained
1 small jar black pitted black olives, drained
Extra olive oil to drizzle
- Preheat the oven to 200°C fan.
- Prepare the topping – heat the oil and butter in a deep sided frying pan, add the onions. Lower the heat, stir and cover. Leave to gently soften and caramelise, for least 30 minutes.
- Make the dough by placing the flour, salt, sugar and dried yeast in a mixing bowl. Mix the olive oil with the warm water and add to the dry ingredients, stir with a metal palette knife to make a soft dough. Knead the dough well for 10 minutes, only using extra flour if the dough gets sticky. Alternatively, place all the dough ingredients in a electric food mixer and mix on a medium setting with the dough hook until a smooth dough is formed.
- Leave the dough in the bowl, covered with a clean tea towel, in a warm place until doubled in size (approximately 1 hour).
- Roll out the dough on a floured surface, using a rolling pin to a square roughly 30cm x 30cm.
6. Place the dough on a floured baking tray and leave to prove for 15 minutes.
7. Meanwhile, stir the onions to ensure even colouring. Season with a little salt (not too much as you will be adding anchovies too) and lots of black pepper. Add the thyme and leave to cool.
8. When the dough is ready, spread the onion mixture on top and lay the anchovies over in diagonal strips, in both directions. Place an olive in the middle of each diamond pattern.
9. Drizzle with a little extra olive oil and bake in the oven for 20 minutes until golden brown