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Pissaladiere with tomato salad

Name: Pissaladiere with tomato salad
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 6
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 1kg onions, thinly sliced; 3 thyme sprigs, leaves picked; 2 sheets frozen puff pastry, thawed; 24 good-quality anchovy fillets in oil, drained; 2/3 cup (120g) nicoise olives or other small black olives; Chopped flat-leaf parsley leaves, to serve; 250g punnet cherry or heirloom tomatoes; 1/2 red onion, thinly sliced; 1 cup basil leaves; 1 tablespoon red wine vinegar; 1/4 cup (60ml) extra virgin olive oil; Pinch of caster sugar

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20m

1h 35m

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by David Prior

delicious. contributor

Oct 03, 2015

Provence has long been a spot for a foodie pilgrimage and this month David Prior returns with a classic pissaladiere that's right at home in the Aussie summer.

2 tablespoons olive oil
1kg onions, thinly sliced
3 thyme sprigs, leaves picked
2 sheets frozen puff pastry, thawed
24 good-quality anchovy fillets in oil, drained
2/3 cup (120g) nicoise olives or other small black olives
Chopped flat-leaf parsley leaves, to serve

Tomato salad

250g punnet cherry or heirloom tomatoes
1/2 red onion, thinly sliced
1 cup basil leaves
1 tablespoon red wine vinegar
1/4 cup (60ml) extra virgin olive oil
Pinch of caster sugar

Method

1.

Heat oil in saucepan over low heat. Add onion, thyme and 1 teaspoon salt, then cover and cook, stirring occasionally, for 1 hour or until the onion is very soft. Remove the lid and cook onion for a further 5-6 minutes until most of the liquid has evaporated. Season.
2.

Preheat the oven to 200°C.
3.

Line a large baking tray with baking paper and lay the pastry on top, slightly overlapping to form a large rectangle. Press the seam together to seal.
4.

Spread the onion over the pastry, then arrange the anchovies on top in a criss-cross pattern. Dot with olives, then bake for 30 minutes or until pastry is crisp and golden.
5.

Meanwhile, for the tomato salad, halve the tomatoes and place in a bowl with the onion and basil. Combine the vinegar, oil and sugar in a small bowl, then season and pour over the salad. Toss to combine.
6.

Sprinkle the pissaladiere with parsley, then slice and serve with tomato salad.