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Caramelised onion pissaladiére with anchovies and olives

1 hour

Caramelised onion pissaladiére with anchovies and olives

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus 2 hours’

Cooking Time 1 hour

Ingredients

95 g butter
150 g flour
½ t salt
1 free-range egg
1 x 7 g sachet yeast
4 large onions, thinly sliced
2 cloves garlic, crushed
1 T olive oil
4 tomatoes, skinned
½ cup water
12 olives
6 anchovy fillets

Method

Preheat the oven to 180°C.

Rub 45 g butter into the flour then add the salt. Make a well in the flour, then add the egg and yeast. Mix well, until a dough forms, then knead until silky.

Shape into a ball, then place in a bowl. Cover with a clean tea towel, and leave in a warm place for an hour or two to rise.

Place the onion, garlic, remaining butter and olive oil in a large saucepan. Slowly sweat for 15 minutes, until softened.

Add the tomatoes and water, then gently simmer for a further 15 to 20 minutes until the flavours are well incorporated.

Roll out the dough and lay in a greased, 20 cm circular baking dish or tart case, allowing the pastry to drape over the sides of the dish.

Spoon the tomato and caramelised onion into the pastry then scatter over the olives and anchovy fillets.

Position in the oven so that the pastry hangs down into the spaces between the grids of the oven racks. Bake for 15 to 20 minutes, until the pastry is golden and the filling bubbles.

TASTE’s take:

I can’t believe that this is my first attempt at this French-style pizza. It was really easy and very tasty and is sure to become a Saturday lunch favourite in our house.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Onion Marmalade Souffle

Onion tarte tatin

Spring onion confit with Gorgonzola soubise

Onion rings

Rye slices topped with pickled red onions and hummus

Garlic bruschetta with tomatoes

Onion and shiitake hot-and-sour broth

Fragrant garlic mussels

Garlic-butter roast chicken with guava pickle

Fresh pasta with roasted shallots

Baked garlic, leeks and bacon with creamy white beans

Caramelised onion pissaladiére with anchovies and olives

Caramelised onion pissaladiére with anchovies and olives

Ingredients

Method