Brioche Passaladiere

Preheat the oven to 200˚C. Prepare a 30cm loose bottom tart pan by brushing the sides and base with olive oil. Prepare a work surface with a dusting of flour and roll the dough into a round just smaller than the size of the tart pan. Place the round into the pan and press gently so that it fits all the way to the sides. Allow to prove in a warm place for 30 to 45 minutes.

Meanwhile, heat the oil in a heavy based saucepan. Add the onion and salt and sauté until the onion is soft and golden. Add the vinegar, water and pepper and stir thoroughly. Remove from the stove and set aside to cool. Once the dough has doubled in size, evenly scatter the softened onions on the surface of the brioche and sprinkle with the NoMU Italian Rub,

leaving a bit of space uncovered around the rim. Follow with the olives and then lay the anchovy fillets evenly on top. Top with roughly torn goat’s cheese. Whisk the egg yolk and cream together in a bowl and brush onto the uncovered rim of the dough. This will make the crust a beautiful golden colour. Place the tart pan in the oven and bake for 25 to 35 minutes. Once cooked, place on a wire rack and leave to cool. Remove tart ring and place on a serving plate.  Scatter with a few freshly picked thyme leaves (if you have) and serve.

Serves: 6 - 8

Note: If you do not have the time or inclination to make brioche, you can use a good store-bought puff pastry instead!