PISSALADIERE

Pissaladière takes its name from pissalat, pureed anchovies. It can vary in its topping from onions and anchovies to onions, tomatoes and anchovies, or simply anchovies pureed with garlic. Traditional to Nice in the south of France, it can be made with a bread or pastry base.

40 g (1 1/2 oz) butter
1 tablespoon olive oil
1.5 kg (3lb 5oz) onions, thinly sliced
2 tablespoons thyme leaves
1 quantity bread dough - see recipe
1 tablespoon olive oil
16 anchovies, halved lengthways
24 pitted olives

SERVES 6

Melt the butter with the olive oil in a saucepan and add the onion and half the thyme. Cover the saucepan and cook over a low heat for 45 minutes, stirring occasionally, until the onion is softened but not browned. Season and cool. Preheat the oven to 200°C (400°F/Gas 6).

Roll out the bread dough to roughly fit an oiled 34 x 26 cm (13 1/2 x 10½ inch) shallow baking tray. Brush with the olive oil, then spread with the onion.

Lay the anchovies in a lattice pattern over the onion and arrange the olives in the lattice diamonds. Bake for 20 minutes, or until the dough is cooked and lightly browned. Sprinkle with the remaining thyme leaves and cut into squares. Serve hot or warm.


THE FOOD OF FRANCE
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