Pissaladière
List of ingredients
Serves 6
12 anchovy filets
12 black olives (stoned)
2 rolls puff pastry
1 kg onions
6 cloves of garlic
4 tbsp olive oil
1 bouquet thyme and bay leaves
Salt and pepper to taste
Sommelier’s tip
Chablis
This dish needs a fatty, young, and dynamic wine to complement the saltiness of the anchovies. A Chablis from one of these years is both dry and alert, and these vintages provide the right concentration for the wine to make an ideal companion for this summer pairing. This is a surprising north-south encounter where the fresh apple and hazelnut aromas of the wine mingle delightfully with the fruity flavors of ripe olives and slow-cooked onions.
Method
Preheat the oven to 220°C.
Peel and chop the onions. Crush the garlic cloves.
Heat the oil in a saucepan and add the onions, garlic, and herbs. Cover and cook for 30 minutes on a low heat, stirring frequently. The onions are ready when they are soft but not too brown. Salt very lightly. Place one sheet of puff pastry on top of the other on an oiled or floured baking sheet and prick all over with a fork.
Remove the herbs and spread the cooked onions on top of the pastry. Arrange the anchovies in a geometric design and add the olives cut in two. Drizzle with olive oil and bake for 25-30 minutes.
Remove from the oven, add a couple of grinds of black pepper and serve warm or cold.
Chef’s tip
This dish is naturally salty due to the anchovies, so don’t add too much extra salt. And if you prefer to use anchovy paste (spread on the dough), take care not to use too much as it is very strong.
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