Pissaladiere – Sunday Lunch
I’ve been living in the Haute Savoie for over 4 years and have threatened to start my foodie blog for about 3 – et Voila! no time like the present I thought as I tried a new recipe today in my wonderful new kitchen. A typical dish of Southern France of caramelised onions on a pizza dough type base. I searched various cookbooks and websites until I felt I had the most authentic Pissaladiere.
1.5kg onions – sliced thinly – best to do with a mandolin
2 oz butter
4 tablespoons olive oil
2 garlic cloves – unpeeled
fresh sprigs of thyme – just use leaves
small pinch of grated nutmeg (this may not be authentic – but I love it with onions!)
Make or buy a white pizza dough
pitted black olives – the best quality you can get
2 packs of anchovies
Heat the butter and 2 tablespoons olive oil in a large pan until melted, keep heat fairly low, add the thyme (save a bit to sprinkle on the top) the unpeeled garlic cloves, then the sliced onions – cook slowly until soft, golden and caramelised but not brown or burnt (one burnt onion will make the whole mixture bitter) this will take about an hour. Season and add the grated nutmeg. Remove the garlic cloves.
Put the pizza base onto a tray and brush with a little olive oil, then spread the onion mixture evenly over the base leaving about 1cm all around the edge.
Then cut the anchovies lengthways into 2 and lay over the pizza in a lattice pattern. depending on the size of your olives, put a whole or half an olive into each diamond.
Cook in a hot oven around 200° – 220°C for about 25 mins.
Remove from oven and sprinkle with a little olive oil and some more thyme
Best served warm with a nice crunchy green salad.