06/03/2022
Artichoke and Olive Pissaladiére
Where Provence in France meets Liguria in Italy, this delightful hybrid of a tart and pizza was born. I first enjoyed it in Nice and have added my own touch, the beautiful addition of flower-like artichokes and thyme to the onions, olives and anchovies. This is ideal picnic food as it doesn't need to be refrigerated and it transports well.
Makes:
1 x 30cm tart
Prep Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
- 4 large onions, peeled
- 100g butter
- 1/2 bunch fresh thyme
- 2 sheets frozen butter puff pastry, thawed
- 2 x 45g tins anchovy fillets
- 6-8 small artichoke hearts (280g jar), cut in half
- 1/2 cup whole black olives
Method
- Finely slice the onions – use a mandolin if available. Place butter and onions in a large frypan and cook over medium-low heat for 30 minutes, stirring occasionally, until very soft and caramelised. Mix in 1 tablespoon chopped thyme. Allow to cool slightly.
- Place puff pastry sheets on top of each other on a baking tray, score a 1cm border around the edges and prick the entire sheet with a fork. Spread caramelised onions onto the base of the pastry, within the border. Arrange the anchovies on top in a diamond lattice pattern. Decorate with artichoke halves and olives.
- Bake at 200°C for 20 minutes until puffed and golden. If required, move the tray to the base of the oven to crisp the underneath for 5-10 minutes. Serve sprinkled with fresh thyme sprigs.
- VARIATION Artichokes can be swapped out for stuffed green olives or cherry tomato halves.
Tips
- TIPS Always thaw frozen puff pastry sheets in the fridge for 15 minutes to minimise sweating.
- STYLING Serve whole at the table for best presentation.
- DRINK MATCH Pinot gris or American pale ale.
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