> Recipes > Anchovy

Classic pissaladière

PT30M

PT1H

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Ingredients

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For the topping

Pissaladiere

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Method

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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
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
5
Remove from the oven and serve immediately
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Classic pissaladière

 
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