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

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 80 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. If your frying pan is overcrowded start by using two frying pans and transfer the onions to one once they have shrunk in size.
  3. 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.
  4. Preheat the oven to 220°C/425°F/gas mark 7. Line a baking sheet with parchment paper.
  5. 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.
  6. 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.
  7. Bake for about 20 minutes, or until the pastry edges are puffed and golden and the onions are hot throughout and beginning to brown.
  8. 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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