Recipe: Pissaladière
Some foods need wine. This classic Provençal tart is one of them. The perfect mix of sweet, salty, gooey, and flakey, it goes down a treat with a glass of red (or white, we’re not fussy!).
Best enjoyed in the garden with that magical late-afternoon light.
INGREDIENTS
For the base:
Your favourite homemade pizza dough, being liberal with the salt
For the topping:
4 tbsp olive oil
5 medium brown onions, thinly sliced into crescents
A few sprigs of fresh thyme (or a pinch or two of dried thyme)
3 bay leaves
1 tbsp white wine vinegar or ¼ cup of white wine
2 tsp brown sugar
Salt and pepper to taste
1 tin of anchovies in oil
A handful of black olives like kalamatas, pipped
METHOD
Sweat the onion, thyme and bay, salt and pepper in the olive oil, lid on, for around 20 minutes. Stir regularly.
Add the vinegar or white wine and sugar, and replace the lid, cooking for a further 5 minutes until nice and soft.
Remove lid and cook for a further 5 minutes while stirring regularly, until any residual moisture has evaporated off and the onions are caramelised, sweet and sticky.
Roll the dough to shape 15 minutes before baking to allow to rise – making it thicker than your usual pizza.
Layer the onions on top. Criss-cross the anchovies, and pop an olive in the centre of each diamond.
Bake at 200 degrees C for around 15 - 20 mins until golden around the edges.
Looking for a bottle of something delicious to pair with your pissaladière?
For more vino-related musings plus the scoop on our new releases, subscribe to our newsletter below — you’ll get 10% off your first order.
