Leek pissaladière
Ingredients
For
4
personnes
- 1 homemade or shop-bought shortcrust pastry
- 500 g of leeks
- 20 black Nyons olives PDO
- 10 anchovy fillets
- 5 cl of white wine
- 1 tablespoon of thyme
- 1 tablespoon of olive oil from Provence PDO
- A beaten egg
- Salt
Tip
You can sprinkle some Parmesan over the pastry base of the leek pissaladière. We recommend Nyons black olives PDO, but you could also opt for black olives from the Vallée des Baux-de-Provence PDO, olives from Nice PDO or black olives from France of the Cailletier, Grossane, Lucques or Négrette varieties, Tanche... Do also have a look at the recipe for traditional pissaladière (with onions)!
Instructions
- Remove the root ends and any damaged parts from the green parts of the leeks, cut them in half lengthways and then into small pieces, and rinse them.
- Heat the PDO olive oil from Provence in a frying pan, add the leeks, sprinkle with thyme, pour in a tablespoon of water and the white wine, and season with salt.
- Fry them for 15 minutes over a medium heat, covered, stirring from time to time. There should be no liquid left at the end. Stone 10 black Nyons olives (PDO) and chop them into small pieces. Five minutes before the end of cooking, add the anchovy fillets (check there are no bones), the chopped olives, stir and cook uncovered.
- Preheat the oven to 180°C on the fan setting.
- Roll out the pastry between two sheets of baking paper and place it in a tart tin. Prick it all over with a fork. Spread the leek, anchovy and olive mixture over the pastry, fold the edges of the pastry inwards and brush them with beaten egg. Bake in the oven for 30 minutes.
- Finally, scatter some black Nyons olives (PDO) over the leek pissaladière as soon as it comes out of the oven.
Tip
You can sprinkle some Parmesan over the pastry base of the leek pissaladière. We recommend Nyons black olives PDO, but you could also opt for black olives from the Vallée des Baux-de-Provence PDO, olives from Nice PDO or black olives from France of the Cailletier, Grossane, Lucques or Négrette varieties, Tanche... Do also have a look at the recipe for traditional pissaladière (with onions)!
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.
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