Name: Pissaladiere
Cook time: 65 min
Total time: 65 min
Yield: 6
Ingredients: 1 1/2 sheets frozen butter puff pastry, partially thawed; 1/3 cup (80ml) olive oil; 6 medium (900g) brown onions, sliced thinly; 3 clove garlic, crushed; 1 teaspoon fresh thyme leaves; 1/2 teaspoon finely chopped rosemary leaves; 1/4 teaspoon sugar; 1 teaspoon balsamic vinegar; 2 tablespoon finely chopped fresh flat-leaf parsley; 12 drained anchovy fillets; 12 kalamata olives, pitted, sliced in half; 1/3 cup small basil leaves

Pissaladiere

A French take on the Italian pizza, a pissaladiere is traditionally made with a thin trust, topped with fragrant olives, caramelised onions and anchovies.

Pissalad&eacuteire — Photography by Steve Brown. Styling by Michelle Cranston.

Serves 6

Cook

1H 5M

Ingredients

1 1/2 sheets frozen butter puff pastry, partially thawed

1/3 cup (80ml) olive oil

6 medium (900g) brown onions, sliced thinly

3 clove garlic, crushed

1 teaspoon fresh thyme leaves

1/2 teaspoon finely chopped rosemary leaves

1/4 teaspoon sugar

1 teaspoon balsamic vinegar

2 tablespoon finely chopped fresh flat-leaf parsley

12 drained anchovy fillets

12 kalamata olives, pitted, sliced in half

1/3 cup small basil leaves

Method

1.Place both sheets of pastry on a large, baking paper-lined oven tray. Join them together by slightly overlapping the pieces of pastry and pressing them together. Roll the sides of the pastry over and mark with a fork to give a decorative edge. Refrigerate for 30 minutes.

2.Meanwhile, heat the oil in a large, heavy-based frying pan. Stir in the onion; cook, covered, over a low heat, for about 20 minutes, scraping the base of the pan every few minutes to ensure it doesn’t catch. Add the garlic, thyme, rosemary, sugar and vinegar; cook, stirring, for a further 10 minutes until the onion is golden and caramelised. Remove from the heat; stir in the parsley.

3.Preheat the oven to 200°C (180°C fan-forced).

4.Cover the pastry with a second sheet of baking paper; top with a second baking tray as a weight. Bake for 10 minutes. Remove top tray and baking paper. Return pastry to the oven for a further 5 minutes or until crisp and golden. Spread the onion mixture over the pastry. Arrange the anchovies and olives over the top; return to the oven for a further 20 minutes or until pastry is browned and crisp.

5.Serve tart with a sprinkle of fresh basil leaves.