WRITERS ABROAD MAGAZINE: THE THIRD SPACE
Pissaladiere
From Lesley Truchet
A delicious onion tart, originating from Nice, similar to a pizza. Makes a great aperitif.
Ingredients
200g strong white bread flour
1 tsp salt
2 tsp easy blend dried yeast
150ml warm water
1 tbsp olive oil
For the topping
4 tbsp olive oil, plus extra for drizzling
1kg onion, thinly sliced
3 cloves of crushed garlic
mixed herbs
6 to 8 salted anchovy fillets
a handful of black olives
salt and pepper
Method
Tip the flour, salt and yeast into a bowl.
Pour in the water, spoon in the oil and
mix to a soft dough. Turn out on to a
lightly floured surface and knead for 5
minutes until the dough is smooth and
no longer sticky.
Return the dough to the bowl, cover
with cling film or a damp tea towel and
leave it to rise for about 1 hour. While
the dough is rising heat the
oil in a frying pan. Add the onions, garlic, and salt
and pepper into a frying pan. Cook slowly for about 30 minutes, stirring frequently, until the
onions are sticky and caramelised.
Remove from the heat and leave to cool slightly.
Spread the onion mixture over the dough, sprinkle with herbs, then arrange the anchovies
and olives on top. Bake for 25-30 minutes at 200C gas 7 until golden. Cut into squares and
serve warm.
NOTES
You can make the base using a bread maker. Simply follow the recipe for pizza dough
using 200g flour.
Do not use too many anchovies, it makes the tart too salty
19 | May 2016