29 Aug 2017

Thomasina Miers’ recipe for tomato, olive and anchovy pissaladière

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Once you’ve taken your first bite of pissaladière, you’ll be looking forward to the next one already

 

Today’s dish is my idea of heaven: silky sweet onions, plump, oily olives and accents of anchovy. I can still remember my first pissaladière, cooked by my French exchange partner’s grandmother high in the mountains outside Grenoble; the flaky pastry was possibly my favourite part as its delicious oil melted on my tongue.

Here, I have gone off-piste with the addition of slow-cooked tomatoes, whose flavour sweetens and deepens in a low oven while you make an easy pastry. For those going animal-free this week, just omit the anchovies and butter. To keep reading and for recipe click here.