Classic Pissaladiere with caramelised onions, anchovies and olives

READY IN 1½ HOURS / SERVES 6-8

Classic pissaladiere with caramalised onions, anchovies and olives. Photo: supplied

Ingredients

Olive oil pastry

• 2 cups plain flour, plus extra to dust
• 1 tsp baking powder
• 1 tsp salt
• ⅓ cup extra virgin olive oil
• ⅔ cup water

Caramelised onions

• 5 medium-large brown or white onions, halved and very thinly sliced
• ½ cup water
• 3 tbsp extra virgin olive oil or butter
• 1 tsp finely chopped fresh rosemary leaves or ½ tsp dried rosemary, plus extra to garnish
• 2 tsp fresh thyme leaves
• or 1 tsp dried thyme
• 1 tsp salt
• ground black pepper, to taste

Topping

• 14-16 anchovy fillets, drained and halved lengthwise
• about 20 kalamata olives
• 1 egg, whisked with
• 2 tbsp water or milk to make an egg wash
• fresh thyme sprigs, to serve (optional)

Method

A savoury tart is such a useful go-to for a picnic or a potluck. You can use commercial pastry, but once you’ve tried my easy Olive Oil Pastry you won’t look back-it’s just so simple to make.

To make Olive Oil Pastry, place flour, baking powder and salt in a large bowl and make a well in the middle.

Mix oil and water then add to the flour and stir with a knife until dough comes together. It should be soft and supple, so add a little more oil if it is too firm to easily press out. Form into a log shape and allow to rest for at least 20 minutes before use. (If not using within an hour, wrap in baking paper and chill or freeze until needed.)

To make Caramelised Onions, combine onions, water, oil or butter, herbs, salt and pepper in a large pot, cover and cook over a medium heat for 35 minutes, stirring occasionally. Remove lid and cook, stirring now and then, until water has evaporated and onions are just starting to stick on the bottom (20-40 minutes, depending on age and variety of onions). Allow to cool.

Preheat oven to 180°C (350°F) fan bake. Roll out the pastry into a large rectangle about 40 cm x 30 cm (16 in x 12 in) on a piece of lightly floured baking paper.

Spread with Caramelised Onions, leaving a 2.5 cm (1 in) border around the edge. Arrange anchovies in rows diagonally across the top, then arrange olives between the rows of anchovies. Fold in pastry edges to create a rim, pinching the corners together. Brush pastry with egg wash. Slide tart (still on its baking paper) onto an oven tray and bake until golden and crisp (35-40 minutes). Garnish with thyme sprigs (if using).

Serve hot or at room temperature.