Easy Italian

Simple pissaladiere

Name: Simple pissaladiere
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 8
Cuisine: /french, /italian
Ingredients: 375g frozen sheet puff pastry, just thawed (we used Carême); 60ml olive oil; 4 large (about 600g) onions, sliced; 1 tbs brown sugar; 2 tsp fresh thyme leaves, plus extra, to sprinkle; 4 tbs black olive tapenade; 20 anchovy fillets; 10-12 pitted kalamata olives

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Originating from Nice, this simple pissaladiere is somewhere between a pizza and a tart and features olives, onions and anchovies.

375g frozen sheet puff pastry, just thawed (we used Carême)
1/4 cup (60ml) extra virgin olive oil
4 large (about 600g) onions, sliced
1 tbs brown sugar
2 tsp fresh thyme leaves, plus extra, to sprinkle
4 tbs black olive tapenade
20 anchovy fillets
10-12 pitted kalamata olives

Method

1.

Roll out pastry to a 24 x 30cm rectangle and cut out a 1cm-wide rectangle from the outside edge. Sit base on a greased oven tray, brush sides with a little water and lay the 1cm-wide rectangle on top, pinching base and sides together to join pastry. You can also simply leave the pastry flat. Refrigerate for 15 minutes.
2.

Heat the oil in a large frypan. Add onions and cook over low heat for 15 minutes, stirring occasionally. Cover and cook for a further 15 minutes or until soft and tinged golden. Add sugar and thyme and season with salt flakes and freshly ground black pepper. Stir to combine, then set aside to cool.
3.

Preheat the oven to 200°C/180°C fan-forced.
4.

Spread tapenade over pastry base and spread onion mixture over the top. Crisscross the anchovies on top and dot with olives. Bake for 25 minutes, or until pastry is puffed and golden. Serve sprinkled with extra thyme.