What could be more romantic than this classic dish from southern France? Use the best olives and anchovies you can find and enjoy with a lovely dry rosé. Ideal for a picnic.
RECIPE: PissaladiereServes 6
Slowly cook onions in two tablespoons of oil until very soft. Preheat oven to 220C and place pastry on a baking tray lined with non-stick paper.
Trim each side of the pastry by 1.5cm and use to build up the edges of the tart.
Prick all over with a fork and brush with egg wash. Bake for 15-20 minutes until puffed and golden.
When cooled slightly, lay the onion over the inside of the tart. Arrange anchovy strips in criss-cross rows.Put an olive or tomato, alternating, in the centre of each diamond. Drizzle with olive oil and fresh thyme and bake for a further 10 minutes.
'The West Australian' is a trademark of West Australian Newspapers Limited 2013.
All rights reserved.
Select your state to see news for your area.