Feeling lazy but in need of a quick starter or main course?
The answer is to make a pissaladière, a speciality from Nice. It is similar to a pizza, but does not have tomatoes on it. Traditionally, pizza dough is used but on this occasion, I am using frozen puff pastry. This is ideal if you are having a finger buffet or if you want a main course. There is little preparation and it is definitely summery, although you can eat it in all seasons.
The name pissaladière comes from the latin piscis (fish) and later the niçois patois, pissalat. Anchovies preserved in brine or in olive oil are used as well as caramelised onions and this gives it its strong mediterranean flavour. Add a few black olives and your dish is ready.
- 2 puff pastry squares or rectangles
- 1 red onion, peeled and sliced
- 1 tin anchovy fillets in olive oil
- a few black olives
- pinch of sugar
- Gently fry the onion in the anchovy oil and add the pinch of sugar. Cook until soft and caramelised. Liquidize, if you wish. Reserve.
- Score the pastry 1cm inside the edge and prick with a fork. Place in a pre-heated oven at 200C and cook for 15 minutes until golden.
- Take out from the oven and garnish with a layer of onions, a lattice of anchovies and olives in between.
- Put back in the oven for 5 minutes and serve with a salad and a very cool rosé from Provence.