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Pissaladière

Pissaladière

Yields4 Servings
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INGREDIENTS
Knob of butter, for frying
3 large red onions, peeled and thinly sliced or cut into small wedges
400g ready made puff pastry
1 jar (100 g) good quality anchovies
8 sundried tomatoes, chopped
12-16 black olives, pitted and chopped
Fresh basil, to garnish
Basil pesto, to serve (optional)
DIRECTIONS

Heat the butter and a good glug of NOMU Extra Virgin Olive Oil in a frying pan, add the onions and NOMU Provençal Rub and sauté for a couple of minutes. Reduce the heat to low and cook the onions for about 20 minutes or until they are sweet and soft. Remove from heat and allow to cool.

Preheat oven to 200 °C. Roll the puff pastry out gently into a rectangle or square about ½ cm thick and score a border approximately 2 cm in from the edges. Spread the cooled onions evenly over the pastry and arrange the anchovies neatly in a lattice pattern over the onions. Scatter the sundried tomatoes and olives on top and season with NOMU Sea Salt and NOMU Black Pepper. Be cautious with the salt, as the anchovies are quite salty.

Place in the oven and bake for about 20-30 minutes or until the pastry is cooked through, puffed up and golden brown. Remove from the oven and garnish with fresh basil and dollops of pesto just before serving.


 

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Ingredients

INGREDIENTS
 Knob of butter, for frying
 3 large red onions, peeled and thinly sliced or cut into small wedges
 400g ready made puff pastry
 1 jar (100 g) good quality anchovies
 8 sundried tomatoes, chopped
 12-16 black olives, pitted and chopped
 Fresh basil, to garnish
 Basil pesto, to serve (optional)

Directions

DIRECTIONS
1

Heat the butter and a good glug of NOMU Extra Virgin Olive Oil in a frying pan, add the onions and NOMU Provençal Rub and sauté for a couple of minutes. Reduce the heat to low and cook the onions for about 20 minutes or until they are sweet and soft. Remove from heat and allow to cool.

Preheat oven to 200 °C. Roll the puff pastry out gently into a rectangle or square about ½ cm thick and score a border approximately 2 cm in from the edges. Spread the cooled onions evenly over the pastry and arrange the anchovies neatly in a lattice pattern over the onions. Scatter the sundried tomatoes and olives on top and season with NOMU Sea Salt and NOMU Black Pepper. Be cautious with the salt, as the anchovies are quite salty.

Place in the oven and bake for about 20-30 minutes or until the pastry is cooked through, puffed up and golden brown. Remove from the oven and garnish with fresh basil and dollops of pesto just before serving.

Pissaladière