Pissaladiere (French pizza)
8
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
Rich puff pastry, sweet caramelised onions and salty anchovies and olives star in this French classic.
Ingredients
Olive oil
1 tbs
Brown onion
4 medium, thinly sliced
Canned diced tomatoes
400 g, (with mixed herbs)
Brown sugar
1 tbs, soft
Fresh flat-leaf parsley
1 tbs, finely chopped
Reduced-fat puff pastry
2 sheet(s), just thawed
Salted anchovies in oil, drained
160 g, (2x80g)
Black olives, drained
100 g, (kalamata) halved
Fresh thyme
2 tbs, to garnish
Instructions
1
Heat oil in a non-stick frying pan over low heat. Add onion and cook, stirring occasionally, for 20–30 minutes or until softened.
2
Meanwhile, place tomatoes in a frying pan over low heat and cook, stirring occasionally, for 20 minutes or until thick and reduced. Stir in sugar, parsley and cooked onions.
3
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Cut each pastry sheet into 4 squares. Place on prepared trays. Spread the onion mixture over the pastry, leaving a 1cm border around the edge.
4
Cut anchovies into thin strips and arrange in a lattice pattern over onion mixture. Arrange olives on tarts and bake for 12–15 minutes or until pastry is puffed and golden. Sprinkle with thyme leaves and serve.
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