One of the legends of rustic French cuisine, Pierre Koffmann, shares his definitive take on pissaladière - France's answer to pizza. The key to this classic pissaladière recipe is to cook the onions carefully, ensuring they are sweet and tender.
Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Koffmann artfully extracts extraordinary flavour from ordinary ingredients and cuts.
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Begin by preparing the onion topping. Heat the olive oil in a large sauté pan over a low heat and add the onions, salt, pepper and garlic. Sweat the onions for 45 minutes, tossing regularly until the onions are sweet and cooked but not browned
2 garlic cloves, finely minced
1 pinch of flaky sea salt, generous
1 pinch of black pepper, generous
1.5kg large onion
80ml of olive oil, good quality
Preheat the oven to 200°C/gas mark 6
Line a heavy duty baking tray with baking paper and dust with flour. Lay the puff pastry onto the baking paper - if not using pre-rolled, roll it out with a floured rolling pin to a thickness of 5mm. Cut the pastry into 12cm x 14cm rectangles
2 sheets of puff pastry
flour for dusting
Brush each piece of pastry with the olive paste and spread the onions evenly on top. Scatter over the anchovies and bake in the oven for 20-25 minutes
18 anchovy fillets, chopped
12 black olives, blended to a paste
Remove from the oven and serve immediately
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