Pissaladière

A speciality from Nice that I tried when visiting a couple of months ago [insert disbelief about time passing] and wanted to emulate. Tastes good. Onions do take a while to chop as you might expect. Use any pizza dough you want – I had some that I’d made up in the freezer so just took it out and used it up.

2014-06-30 16.21.50 2014-06-30 19.40.40

(makes 1 x 30cm tarte)

5 tbsp olive oil
1kg onions, very thinly sliced
Scattering (think 1 tbsp) herbes de Provence
1 tsp sugar
Handful black olives
A few anchovies
400g pizza dough

  1. Heat the oil in a large pan over a low heat. Add the onions and cook very gently for 30-40 minutes, adding the herbs and sugar halfway through (think caramelising – you don’t want them to be crispy).
  2. Roll out the dough onto a greased or silicone tarte tin. Spread the onions on top then garnish with anchovies and olives.
  3. Bake  at 220*C for 20-25 minutes; eat hot or cold.

 

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