Pissaladière
The Pissaladière etymology of the word seems to originate from the Latin piscis "fish", which in turn originated from pissalat the name of an anchovy paste, via peis salat, "salted fish"
The first written recipe was found in 879 in Provence. This old recipe included onions and “pissalat” confirming that the name derives from this anchovy purée.
You can choose the base you like, short crust pastry, the original bread based bottom ( not too dissimilar to a pizza base ) or as we have a simple puff pastry bottom ( acquired from Waitrose ). It’s easy to use and excellent quality.
Cut the pastry into 4 x 4” x 6” rectangular portions, placed on parchment paper. The pastry needs to be spiked in the middle with a fork to prevent rising, ensure though you leave a thin border so the pastry does rise encapsulating the filling.
Perfect summer treat, served with a side of salad and an ice cold rosé!
INGREDIENTS
For the filling
- olive oil 3 tbsp
- onions 4 large, halved and sliced
- salt and black pepper
- thyme sprig 2
- egg 1 large, beaten
- parsley, chopped
- anchovy fillets in oil 12, drained
- pitted black olives 14, halved
METHOD
For the filling
- heat the oil in a large sauté pan with a lid. Put in the onions and thyme sprig and cook, covered, over very low heat in a thick bottomed saucepan, stirring often, for about an hour until they are meltingly soft, almost a puree but not at all coloured (if they start to turn brown before they are soft, add 2-3 tablespoons of water). Add salt and pepper and cook uncovered to let any liquid evaporate.
- Preheat the oven to 180C fan.
- Prepare pastry ( as above )
- Prick the bottom in a few places with a fork and brush with the beaten egg. Bake for 10 minutes.
- Spread the onions over the pastry, arrange the anchovy fillets in a lattice pattern on top, and press the olives into the onions in between the lattice. Bake for about a further 20 minutes.
- Serve warm and topped with fresh parsley.