Pissaladière, oil and olives from France
Ingredients
For
6
personnes
For the dough:
- 500g of bread dough (bought from the baker’s)
- 2 tablespoons of full-flavoured olive oil (such as the Olivière variety)
For the filling:
- 1.5 kg of onions
- 3 cloves of garlic
- 2 sprigs of thyme
- 1 teaspoon of sugar
- 200g of anchovies in oil (about 30 fillets)
- 5 tablespoons of full-flavoured olive oil (such as the ‘Olivière’ variety)
- A handful of black olives (from Nyons PDO or Nice PDO)
Tip
Olives and anchovies dry out in the oven, which is why I add them right at the end.
Instructions
- Finely chop the onions and place them in a large frying pan with 1 tablespoon of olive oil and a pinch of salt. Cover and cook over a very low heat for 15 minutes. Then remove the lid, add the crushed garlic cloves, thyme, pepper, 3 tablespoons of olive oil and the sugar. Leave to simmer over a low heat, stirring occasionally, for 45 minutes. The onions should be very soft.
Drain the anchovies. Set aside about ten fillets and roughly chop the rest with a knife before adding them to the onions. Stir well and add a little salt if necessary.
- Preheat the oven to the highest setting.
- Knead the bread dough with 2 tablespoons of olive oil. Roll it out to a thickness of 0.5 cm into a large rectangle. Gently curl the edges all round and place the dough on a floured baking tray.
- Next, spread the onion compote over the pastry and bake for 25 minutes, immediately reducing the oven temperature to 220°C. Scatter over the reserved anchovy fillets and olives, and drizzle with 1 tablespoon of olive oil.
Tip
Olives and anchovies dry out in the oven, which is why I add them right at the end.
We recommend...
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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