Pissaladière

Photo: Food Republic

Ingredients

Dough

• 200g flour
• 80ml lukewarm water
• 8g fresh yeast ( or 4g dry yeast)
• 1 egg
• 3/4 tsp salt

Topping

• 80ml olive oil
• 750g onions (thinly sliced)
• 2 tsp mixed chopped herbs (basil, thyme, rosemary)
• salt and pepper
• 60g anchovy fillets
• 1 kg tomatoes peeled, seeded and sliced
• 60g  black olives ( pitted)

Method

To make dough

Sift flour into a warm bowl and make a well in the centre. Pour water into well, crumble yeast over it and let it stand for 5 minutes or until dissolved.

Add egg and salt and mix with fingers. Gradually draw in flour to form a soft dough.

Turn dough out onto a floured board and knead dough for 5 mins.

Transfer to an oiled bowl, turn the dough over so that the top is oiled, cover with a damp cloth and leave to rise in a warm place for 1 hour or until doubled in bulk.

To make topping

Heat oil in pan and add onions, salt, pepper and herbs. Press a piece of foil on top, cover with the lid and cook, stirring occasionally, over a very low heat for 25-30 minutes or until the onions are very soft and almost pureed. Don’t let them brown.

Cut the anchovy fillets in half lengthwise. Grease the pie pan and set it on a baking sheet.

When the dough has risen, knead it lightly to knock out the air. Pat the dough out into the pie pan, pushing it up the sides, and spread the onion mixture on top.

Arrange the tomatoes over the onions and sprinkle with pepper ( no extra salt is needed).

Make a lattice of anchovy fillets, filling the spaces with olives.

Leave to rise in a warm place for 10 –15 minutes or until the dough is well risen.

Set the oven to 190°C and bake for 25 –30 minutes or until browned.

Serve hot or at room temperature.