RECIPE: Pissaladiere
Picture: Astrid Volzke / The West Australian

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: Pissaladiere

Serves 6
3-4 onions, thickly sliced
olive oil
1 sheet puff pastry (Careme)
eggs for wash
16 anchovy fillets
12 black olives, pitted
6 cherry tomatoes, halved
fresh thyme

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

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