29 Aug 2017

Thomasina Miers’ recipe for tomato, olive and anchovy pissaladière


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.