Pissaladiere is a classic dish from the south around Nice, close to the Italian border. The base is traditionally a crust similar to pizza – you can make it from pizza dough, store-bought puff pastry, or fresh focaccia. We prefer a savoury tart base.. There’s something special about a crumbly buttery base to contrast the salty falvours of the anchovy and olives.
- For the base
- 125g plain flour
- pinch of salt
- 55g butter, cubed
- 2-3 tbsp cold water
Preheat the over to 180°. Grease a 20cm (8″) tart dish with butter and set aside.
Place the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together. Alternatively, using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
Alternatively, using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
Form the dough into a ball and flatten it into a rough circle (this makes it easier when rolling it out). Wrap the dough in clingfilm and chill for about 30 minutes before using. Once chilled, place the dough on a floured surface (or between two sheets of baking paper) and roll out to about 5mm thick – rotating about 30° between passes for an even circle. Gently lift the dough and lay into prepared tart dish. Shape the dough into the dish and trim the edges around the top. Cover with clingfilm and chill in the refridgerator until you’re ready to bake.
- 1/2 cup olive oil
- 1kg brown onions
- 1 bay leaf
- 8-12 anchovy fillets
- 95g kalamata olives (about 12), seeds removed
For the onion jam, heat the olive oil in a large frying pan over medium heat. Add the onion, bay leaf, sugar, vinegar and salt and stir for about 3-4 minutes, or unti the sugar has dissolved. Reduce the heat to love and cook for another 30 minutes or so. Stir occassionally to avoid the onion sticking to the pan and burning – it should be thick and jammy. Remove from the heat and allow to cool.
Spread the onion jam over the chilled tart base, top with anchovies and olives – you can criss cross the anchovies to make diamonds and place and olive inside the gaps to make a snazzy pattern. Bake the tart in the oven for about 20-30 minutes, or until the pastry is golden.