Classic pissaladière
Item 1 of 1
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.
First published in 2015
Ingredients
Metric
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
SAVE RECIPE
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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