Pissaladière recipe
"My friend Natasha Richardson, who passed away far too young, was an extraordinary cook who threw some of the best dinner parties I have ever attended. Her sister and mother were kind enough to cobble together the notes that Natasha had made about this recipe, which was one of my favorites.
I have it with a glass, or three, of rosé (which Natasha called “French water”), and remember my dear friend and the many great meals we had together. She is sorely missed."
Ingredients
- 60 ml olive oil
- 2 tbsp butter
- 1 kg onions
- 4 garlic, coarsely chopped
- 4 sprigs fresh thyme, leaves only
- 1 tsp soft light brown sugar
- 1 sheet puff pastry
- 16 anchovy fillets
- 1 handful black olives
- 2.1 fl oz olive oil
- 2 tbsp butter
- 2.2 lbs onions
- 4 garlic, coarsely chopped
- 4 sprigs fresh thyme, leaves only
- 1 tsp soft light brown sugar
- 1 sheet puff pastry
- 16 anchovy fillets
- 1 handful black olives
- 0.3 cup olive oil
- 2 tbsp butter
- 2.2 lbs onions
- 4 garlic, coarsely chopped
- 4 sprigs fresh thyme, leaves only
- 1 tsp soft light brown sugar
- 1 sheet puff pastry
- 16 anchovy fillets
- 1 handful black olives
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 80 mins
- Serves: 4
Step-by-step
- In a large frying pan, heat the olive oil and butter over medium heat. Add the onions and soften them for 5 to 10 minutes, then add the garlic, thyme, and brown sugar.
- If your frying pan is overcrowded start by using two frying pans and transfer the onions to one once they have shrunk in size.
- Reduce the heat and continue to cook gently until the onions start to caramelise and are meltingly tender (this may be a good time to use a heat diffuser). This could take up to an hour or more. Season with salt and pepper to taste. Remove from the heat and set aside.
- Preheat the oven to 220°C/425°F/gas mark 7. Line a baking sheet with parchment paper.
- Unroll the puff pastry and give it a quick roll with a rolling pin. Place it on the prepared baking sheet. Then score a line about 1 inch from the edges on each side of the pastry—this will give your tart a raised edge.
- Pile the onions onto the pastry, keeping them inside the scored lines. Place the anchovies on top in a diamond pattern, and place an olive in the middle of each diamond.
- Bake for about 20 minutes, or until the pastry edges are puffed and golden and the onions are hot throughout and beginning to brown.
- Serve hot, room temperature, or cold.
THE TUCCI TABLE by Stanley Tucci & Felicity Blunt with Kay Plunkett-Hogge is published by Orion Books as a hardback & eBook, priced £25/£12.99.
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