Pisaladiere
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Olives and Anchovies on a bed of Sautéed Onions on a Pastry Base served with dressed Salad Leaves
This is probably more of a light lunch dish than a starter. This is served all over France in many different forms and provides a nice memory of good times spent there.
Ingredients are for a 10 inch/25 cm x 12 inch/31 cm baking tray
- Peel and cut the onions into thin slices. Put in a large pan with 2 or 3 tablespoonfuls of olive oil, mix well over a medium heat for a few minutes. Then drop to a low heat, cover and cook for 30 to 40 minutes until soft but not browned, stirring from time to time Picture .
- Meanwhile roll the pastry thinly and lay in the baking tray. Press down with your fingers as necessary and trim the edges.
- When the onions are done, remove with a slotted spoon pressing off the oil with wooden spoon and allow to cool in a plate. Then use a fork to spread evenly over the pastry.
- Take the anchovies and arrange on top of the onions in squares and then put the olives in the squares Picture . Bake in the oven at 375°F/190°C/Reg5 for about thirty five minutes.
- Meanwhile dress the leaves with a 5:1 olive oil to lemon juice dressing. Take the pisaladiere out of the oven and allow to cool for five to ten minutes. Then cut into portions and serve with the salad Zoom .
Notes: Having experimented, this dish does not require tomatoes or garlic with the onions. However next time try stoning some good black olives rather than using ready done pitted ones which do not have a great taste.
Categories: cstarter conion cpastry canchovy Recipe Id: r2000