Pissaladière

Nothing says apero like a small square of this tangy tart from the South of France

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Shhhh! dont tell anybody but if you have a jar or two of Onion & Beer Confit handy and some very buttery pastry then this is a five minute assembly job.  With a bit of planning this is how “Slow Food” can be “Fast Food” 😉 and how you can be a kitchen star with ease!  Traditionally this is made with bread and indeed made with a pizza dough it is also sublime but must be eaten on the spot…generally not a problem. 

Gadgets & Gizmos

A baking tray is really the only real necessity here and a rolling pin to roll the pastry out.  

Ingredients

This serves four people generously as a main course with salad, or makes approximately 20 little squares to serve as canapes

1 quantity of Very Buttery Pastry  (You can buy ready made puff pastry or “foetaj”)

2 x 250ml jars of onion & beer confit – this recipe is all about those melted onions

2 tins of salted anchovies

Ready stoned black olives – a small jar

How To

Roll out the pastry or if using bought pastry just place it on the tray.  Spread the onion confit on the pastry base.

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Now scatter the olives over.  Traditionally the anchovies are criss crossed and one olive is placed in each square but I quite like the “scattered approach” (as a general statement). 

 

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Now criss cross with the anchovy fillets

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Now bake for 15 minutes at 180C and I guarantee that the smell of this will drive you insane and it will be hard to resist eating it piping hot from the oven. I actually like this so much I can eat it at any time of year. 

Best served slightly warm with a glass of something very very cold

 

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