Pissaladiere

This is somewhat a cross between an onion tart and a pizza. Pissaladiere or Pissaladina (in Provençal) is made in Southern France, particularly around the Nice and Marseille districts. Like most Southern French cooking (which I adore!), Pissaladiere is a more rustic and robust recipe, with an obvious Mediteranean influence derived from neighbouring Spain and Italy. It’s no coincidence that Pissaladiere is considered the ‘French pizza’.

It makes for a wonderfully simple lunch or light dinner, perfect with a side of green salad and a glass of Rosé. If you are vying for a vegetarian option, the anchovies can obviously be left out. The measurements here are not set in stone so the amount you put on of each topping depends purely on your tastes.

Ingredients

Base

2 C (300g) plain flour
1 tsp sea salt
100ml olive oil
150ml water

Topping

60ml olive oil
4 onions, thinly sliced
1 1/2 tsp sea salt
2 cloves garlic, finely chopped
2 tsps thyme sprigs (and extra to serve)
1/2 small chilli (birds eye), seeded and finely chopped (optional)
1 punnet (250g) grape tomatoes – halved and juices squeezed out
100g small pitted black olives (I like Nicoise or Riviera)
1 small can (approx 45g) anchovies in olive oil – drain and halved lengthways

Method

Place the flour and sea salt in a bowl. Combine the olive oil and water and pour into the flour and stir until it forms a sticky dough.

Knead on a floured surface for a few minutes until the dough loses its stickiness. Cover with plastic wrap and leave the dough to relax for 45 minutes at room temperature.

Heat the olive oil in a pan over medium heat and add the onions and sea salt and stir until the onions start to soften.

Add the garlic, thyme and chilli and cook over a low heat (partially covered with lid) for 30 minutes or until very soft. Set aside to cool.

Preheat oven and a heavy based oven tray to 220°C.

On a piece of baking paper (cut out to the size of your tray) roll out the pastry to a rectangle approx 40cm x 24cm.

Fold the edges in 1cm to make a border of crust.

Spread the onion mixture on the base and scatter the tomatoes.

Place on the hot tray and bake for 20 minutes, then scatter the olives and place the anchovies on top and bake for another 10 minutes or until the pastry is golden. Scatter the Pissaladiere with extra thyme sprigs and serve immediately.