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Another magic puff pastry idea. Pissaladiere

This recipe is a banger. There are tons of versions but this one is yet again by Julius Roberts.

Once you have done the onions it is a doddle to make. The combo of the soft sweet onions and the salty anchovy/olive combo make it a perfect pre dinner snack but it also makes a lovely light lunch when paired with a salad.

 Ingredients

3tbs olive Oil

50g butter

10 brown or Spanish onions, finely sliced (note: if the onions are large I think you could easily manage with 8)

Handful fresh thyme leaves, plus extra to serve

1 sheet ready-rolled all butter puff pastry

3 tins anchovy fillets

160g drained pitted black olives

1 egg 


Method

Heat the oil and butter in a very large frying pan over a medium heat until bubbling. Add the sliced onions with a generous pinch of salt and cook for 30-40 minutes, stirring occasionally, until completely softened and caramelised - do NOT let them burn! You will start off with a humongous pile but fear not they will, with patience, come down to a manageable amount. 

Once the onions have caramelised transfer to a bowl to cool. Do this in advance, the night before if you can. It will mean the smell of frying onions has gone!


Heat the oven to 200°C/180°C fan/gas 6.

Unroll the puff pastry, still attached to its paper, onto a large baking sheet. Using a sharp knife, score a border 1.5cm from the edge of the pastry, spoon over the onions and spread evenly inside the border. It will be quite a big pile but persevere and dont be mean with them. 

Arrange the anchovies over the onions in a lattice, creating a diamond pattern then put an olive in the middle of each diamond. 

Bake for 25-30 minutes until golden and crisp, then transfer to a board, scatter with fresh thyme leaves and serve in slices whilst still warm.

Any leftovers can be reheated and will be just as delicious.



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