Classic pissaladière
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.
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Ingredients
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Imperial
For the topping
- 1.5kg large onion
- 2 garlic cloves, finely minced
- 1 pinch of flaky sea salt, generous
- 1 pinch of black pepper, generous
- 80ml of olive oil, good quality
Pissaladiere
- 2 sheets of puff pastry
- 18 anchovy fillets, chopped
- 12 black olives, blended to a paste
- flour for dusting
Method
1
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
2
Preheat the oven to 200°C/gas mark 6
3
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
4
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
5
Remove from the oven and serve immediately
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Classic pissaladière
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