Caramelised onion pissaladiére with anchovies and olives
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- Abigail Donnelly
- 4
- Easy
- Pescatarian
- 40 minutes, plus 2 hours’
- 1 hour
- Porcupine Ridge Syrah-Viognier 2009
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
Cooking Instructions
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.
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