Pissaladiere with tomato salad

Recipes / Fish

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.

Recipe «Pissaladiere with tomato salad» presented in category Recipes / Fish, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1kg onions, thinly sliced, 3 thyme sprigs, leaves picked, 2 sheets frozen puff pastry, thawed, 24 good-quality anchovy fillets in oil, drained , 2/3 cup nicoise olives or other small black olives, Chopped flat-leaf parsley leaves, to serve, 250g punnet cherry or heirloom tomatoes , 1/2 red onion, thinly sliced, 1 cup basil leaves, 1 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, Pinch of caster sugar.

Ingredients:

  • 2 tbsp olive oil 
  • 1kg onions, thinly sliced 
  • 3 thyme sprigs, leaves picked 
  • 2 sheets frozen puff pastry, thawed 
  • 24 good-quality anchovy fillets in oil, drained 
  • 2/3 cup nicoise olives or other small black olives 
  • Chopped flat-leaf parsley leaves, to serve 
  • 250g punnet cherry or heirloom tomatoes 
  • 1/2 red onion, thinly sliced 
  • 1 cup basil leaves 
  • 1 tbsp red wine vinegar 
  • 1/4 cup extra virgin olive oil 
  • Pinch of caster sugar 

Instructions

  1. 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.
  2. Preheat the oven to 200°C.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the pissaladiere with parsley, then slice and serve with tomato salad.