Pissaladière
Serves: 8-10 as a canape, 6 as a starter
Preparation: 20 minutes
Cooking: 20 minutes
Ingredients
- 4 sprigsof rosemary
- 60 gblack olives, pitted
- 500 gbutter puff pastry
- onions
- tinned anchovies in oil (3 small tins)
- 50 gsun dried black olives
- Olive oil
- Fleur de sel
Instructions
- 1Pre-heat oven to 180C.
- 2Peel, slice and soften onions in olive oil on a very low heat, season lightly with fleur de sel.
- 3Pick off rosemary leaves, process them with the pitted black olives. Scatter this mixture over the pastry.
- 4Roll the pastry into a rectangle, cover the pastry with softened onions.
- 5Arrange the anchovies in a criss-cross pattern, then the sun-dried olives inside each diamond.
- 6Bake in the oven for 20mins, serve hot or cold. For more recipes from the London Foodie, visit http://www.thelondonfoodie.co.uk/
Bathed in sweet onions and salty anchovies, this gorgeous tart hails from Nice in Southern France and can be served hot or cold. This delicious dish was served at our Martell Supper Club, hosted by the London Foodie at his London home to celebrate our 300th anniversary.
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