pissaladiére
“This is our fail-safe picnic dish, but it’s also a recipe I turn to when a quick but impressive lunch is in order. It’s a classic, and if you have a non anchovy eater in your tribe just leave a space without anchovies for them. ”
pissaladiére
serves 6–8 | prep time 20 mins, plus 45 mins chilling | cook time 1 hr 25 mins
300 g (10½ oz/2 cups) plain (all-purpose) flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
150 g (5½ oz) butter, diced
1 x 45 g (1¾ oz) tin anchovy fillets in oil, well drained
100 g (3½ oz/½ cup) small black olives
olive oil, for drizzling
baby basil leaves, to serve
TOPPING
1 kg (2 lb 4 oz) brown onions, peeled and thinly sliced
125 ml (4 fl oz/½ cup) olive oil
3 large garlic cloves
1 x 400 g (14 oz) tin chopped tomatoes or 1 kg (2 lb 4 oz) ripe tomatoes, peeled, seeded and diced
1 small fresh bay leaf
1 sprig thyme or marjoram
freshly ground pepper
Combine the flour, baking powder, cinnamon and butter in a food processor and pulse for 15–20 seconds, or longer if necessary, until the mixture resembles fine breadcrumbs. Add 80 ml (2½ fl oz/1/3 cup) of water and process for a further 20–30 seconds, or until the mixture starts to cling together. Turn onto a floured surface and knead lightly into a smooth ball. Pat out to a thick round, wrap in plastic wrap and chill for 30 minutes.
For the topping, put the onion and oil in a medium saucepan and cook slowly over a gentle heat for about 15 minutes, or until the onion is soft and pulpy, but not brown. Add the garlic and cook for a further 5 minutes. Add the tomatoes and herbs and continue cooking until the mixture is reduced to a thick pulp. Remove the herbs and season with pepper.
Roll the pastry out on a floured board and trim into a large rectangle or oval on a baking tray. Prick the pastry base lightly and chill for about 15 minutes.
Preheat the oven to 190°C (375°C) or 170°C (325°F) fan.
Lay a piece of baking paper over pastry base, add baking beads or dried pulses and bake blind for about 15 minutes, or until pastry is set. Remove the paper and beans. Cool slightly before topping and baking further.
Increase the oven temperature to 200°C (400°F). Spread the onion topping evenly over the dough. Arrange the anchovy fillets over the topping, scatter with olives, drizzle lightly with olive oil and bake for about 25 minutes, or until the crust is golden.
Scatter with basil leaves and serve warm or at room temperature.
QUICK TIP
You can also cook the pastry in a large 25 cm (10 in) fluted flan tin, if you prefer. And you can use bought shortcrust pastry – follow the packet instructions.
This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.