Pissaladière

French Classic Recipes

Classic french dish, (not unlike a cheese-less pizza). It combines sumptuously sweet caramelized onion and the salty tart contrast of good olives and anchovies.

Ingredients:

• Enough GF Pie crust for 4 x 4" pies
• 1 medium red onion
• 1 medium yellow onion
• 9 - 12 olive oil packed good quality anchovies
• 9 - 12 pitted black kalamata olives
• 4 tbsp of olive oil
• large pinch of salt
• 1 tbsp of herb de Provence
• 8 small sprigs of fresh thyme (2 - 3" long)

Steps:

1. Finely chop the onions
2. Place in a large frying pan with the olive oil, salt and herbs
3. Cover and cook on a low heat for 15 - 20 mins or until glassy, caramel colored and soft. (checking frequently to stir and make sure that it doesn't burn)
4. Pre heat oven to 355F
5. Roll out the pie crust into 4 x 6" rounds
6. and either lay out on a pre greased baking sheet or place into smallpre greased 4" pie dishes
7. Pre cook per the pastry recipe
8. Finely chop all but 4 of the olives
9. Finely chop all but 4 of the anchovies
10. Take the fresh thyme off 4 of the 8 sprigs
11. Add the chopped olives and anchovies to the cooked onions
12. Stir to combine
13. Spoon the onion mixture into / onto the pie shells
14. Top with whole anchovies and whole olives
15. Place in a pre heated oven for 5 mins prior to serving.
16. Add intact thyme sprigs to decorate.
17. Serve