Pissaladiere with tomato salad

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7
Pissaladiere with tomato salad
  • 0:20 Prep
  • 1:35 Cook
  • 6 Servings
  • Capable cooks

Provence has long been a spot for a foodie pilgrimage and this month David Prior returns with a classic pissaladiere that’s right at home in the Aussie summer.

Featured in
Italian recipes, Savoury pie recipes

Ingredients

  • 2 tablespoons olive oil
  • 1kg onions, thinly sliced
  • 3 thyme sprigs, leaves picked
  • 2 sheets frozen puff pastry, thawed
  • 24 good-quality anchovy fillets in oil, drained
  • 2/3 cup (120g) nicoise olives or other small black olives
  • Chopped flat-leaf parsley leaves, to serve

Tomato salad

  • 250g punnet cherry tomatoes or heirloom tomatoes
  • 1/2 red onion, thinly sliced
  • 1 cup basil leaves
  • 1 tablespoon red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • Pinch of caster sugar

Method

  • Step 1
    Heat oil in saucepan over low heat. Add onion, thyme and 1 teaspoon salt, then cover and cook, stirring occasionally, for 1 hour or until the onion is very soft. Remove the lid and cook onion for a further 5-6 minutes until most of the liquid has evaporated. Season.
  • Step 2
    Preheat the oven to 200°C.
  • Step 3
    Line a large baking tray with baking paper and lay the pastry on top, slightly overlapping to form a large rectangle. Press the seam together to seal.
  • Step 4
    Spread the onion over the pastry, then arrange the anchovies on top in a criss-cross pattern. Dot with olives, then bake for 30 minutes or until pastry is crisp and golden.
  • Step 5
    Meanwhile, for the tomato salad, halve the tomatoes and place in a bowl with the onion and basil. Combine the vinegar, oil and sugar in a small bowl, then season and pour over the salad. Toss to combine.
  • Step 6
    Sprinkle the pissaladiere with parsley, then slice and serve with tomato salad.

  • Low carb
  • Low kilojoule
  • Low sugar

Nutrition

  • 2004 kj

    Energy

  • 32.9g

    Fat Total

  • 6.5g

    Saturated Fat

  • 5.8g

    Fibre

  • 10.1g

    Protein

  • 14mg

    Cholesterol

  • 862mg

    Sodium

  • 9.1g

    Carbs (sugar)

  • 38.1g

    Carbs (total)

All nutrition values are per serve
  • Author: David Prior
  • Image credit: Andy Lewis
  • Publication: delicious.

Source: taste.com.au

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