Provence has long been a spot for a foodie pilgrimage and this month David Prior returns with a classic pissaladiere thats right at home in the Aussie summer.
- Heat oil in saucepan over low heat. Add onion, thyme and 1 teaspoon salt, then cover and cook, stirring occasionally, for 1 hour or until the onion is very soft. Remove the lid and cook onion for a further 5-6 minutes until most of the liquid has evaporated. Season.
- Preheat the oven to 200°C.
- Line a large baking tray with baking paper and lay the pastry on top, slightly overlapping to form a large rectangle. Press the seam together to seal.
- Spread the onion over the pastry, then arrange the anchovies on top in a criss-cross pattern. Dot with olives, then bake for 30 minutes or until pastry is crisp and golden.
- Meanwhile, for the tomato salad, halve the tomatoes and place in a bowl with the onion and basil. Combine the vinegar, oil and sugar in a small bowl, then season and pour over the salad. Toss to combine.
- Sprinkle the pissaladiere with parsley, then slice and serve with tomato salad.
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Store Spice Organizer
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