Baking
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This is one for the anchovy lovers. And whenever I have those taste buddies coming over, I know I must start with an anchovy nibble, and this if often the one.
Pissaladière is a pizza-style tart from Nice in southern France- traditionally with caramelised onions, olives and anchovies. The name refers to an old way of saying salted fish.
The traditional version slices and slowly cooks down a lot of onions for that base. So, this cheat’s version by Donna Hay is such a great way to enjoy this recipe more often and easily as that is the only time-consuming part. It reheats well too if you use the pastry. You could try other bases – Lebanese bread as Donna Hay does, or ready-made pizza bases - find your favourite.
It does need the chilli kick to counter the sweetness in the jam as it has a higher sugar content to the traditional topping.
A wonderful Provencal lunch alongside a salad to transport you to France for a moment too.
Serves 2 as a main dish or 4 as an entrée
Pictured: Cheat's Pissaladière
Ingredients
- 2 large Lebanese flatbreads, or puff pastry sheets
- ¼ cup of your favourite jar of caramelised onion – Beerenberg make a decent brand or you can make the Tastebuddy version by Kyla Davies' Caramelised Onion Jam. (If you use this version, it already has some chilli so no need to add more unless you like it spicy)
- 12 – 14 anchovies – find the best jar you can get
- A good pinch or two of chilli flakes
- ½ cup pitted olives – kalamatas work well
- 1 tbsp extra virgin olive oil
- Finely chopped parsley, preferably flat leaf
- Freshly ground pepper an watercress or rocket to serve
Method
Preheat oven to 220°C/425F°F if using flatbreads, or follow the pastry instructions on the box.
Line 1 – 2 baking trays with baking ready for the pizzas.
You may want to have the bases already on the lined tray before adding the toppings as it is difficult to transfer.
Top each flatbread or pastry with the caramelised onion.
Lay the anchovies over in a diamond pattern or just evenly spread out.
Lay the olives in the middle of each diamond or scatter well too.
Top with the chilli flakes and drizzle with the oil.
Place on a lined baking tray or two, and cook 10 to 12 minutes, or as per instructions, until golden and crisp.
Sprinkle with the parsley and pepper and top with a generous handful of watercress.
