Pissaladiere
Apparently this is a Nicoise classic. I'll let you know after we visit the south of France in September. In any event, it's rather tasty (provided you like anchovies).- 3-4 onions thickly sliced
- 1 sheet puff pastry or David's pizza dough
- 16 anchovies halved lengthwise
- 12 black olives, stoned
- Slowly cook ontion in 2 tablespoons olive oil until very soft.
- Preheat oven to 220 C,
- Roll pastry (or pizza dough) out to make a 30cm x 20cm rectangle and transfer to baking tray.
- Leaving a 1 cm rim, pricky pastry all over with a fork and add a thick layer of onion.
- Arrange anchovy strips in rows toform large diamonds. Put an olive in the centre of each diamond and drizzle over a little oil. Bake for 20 minutes until pastry/pizza crust is brown and crisp.
- Serve warm
No comments:
Post a Comment