Pissaladiere

Prep: 10 minutes
Cook: 55 minutes

Easy

Serves 4

Ingredients

2 tbsp Belazu Crete Gold Olive Oil
4 medium onions, diced
up to 100ml water
1 heaped tbsp Belazu Caramelised Onion Flavour Hack
60g anchovies, drained from any oil
100ml full-fat milk
1 320g pack of puff pastry, chilled
12 pitted kalamata olives

Method

Step 1: Set a medium saucepan over high heat. Pour in the oil then tip in the diced onions and saute for 2 minutes. Do not add salt! Reduce the heat to medium and cook for 15 minutes, stirring frequently. The idea here is to soften the onions without colouring so if the onions begin to brown, add a little water to the pan to deglaze and reduce the heat.
Step 2: Meanwhile, tip the drained anchovies into a bowl and cover with the milk. Take your pastry out of the fridge to come to room temperature.
Step 3: Once the onions are soft and beginning to look glossy, add the heaped tbsp of Caramelised Onion Flavour Hack and stir through. Remove from the heat and set aside to cool completely. Spread them out onto a plate or tray to speed up the process.
Step 4: When ready to bake, set your oven to 180C Fan then unroll the pastry and leave it on the greaseproof paper it was rolled on. Lift the anchovies from the milk and set aside - reserve the milk. Spread the onion mixture evenly around the pastry, leaving a border of around 2-4cm from the edge; you may want to leave a little more if you'd like to crimp the edges like we have here. Lay the anchovies in a diamond criss-cross pattern over the onions and set an olive into the centre of each diamond. Crimp the edges and brush with a little of the milk reserved from the anchovies. Carefully slide the pissaladiere onto a baking sheet then put in the oven and bake for 25 minutes until puffed and golden.
Step 5: To serve, remove the parchment as you slide the pastry onto a chopping board. Carve generously and enjoy.

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