Pissaladiere recipe

  • Serves 4
  • 30 mins to prepare and 35 mins to cook
  • 325 calories / serving
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Pre-heat the oven to 200°C

Mix salt and flour in a large mixing bowl. Dissolve the yeast in the warm water and leave in a warm place for five minutes until frothy.

Add to the flour and knead the dough in the mixing bowl or on a smooth, clean surface, pushing to stretch the dough with the heel of your hand, then folding the sides together, turning and repeating for about ten minutes until the dough is smooth and glossy. Form into a ball, cover with a tea towel and leave to prove for two hours.

In a large lidded pan, heat the oil on a moderate heat and saute the onions until soft, add the thyme.

Grease a circular quiche dish then knock back the dough into a ball. Roll and stretch the dough to the same size as the quiche dish. Transfer the dough to line the dish and press into the sides with your fingers.

Split the anchovies lengthways, and arrange them acorss the onion base. Dot with the black olives. Leave to rest for a few minutes to allow the dough to rise slightly.

Cook in the oven for 35 minutes. Serve in slices with a seasonal salad.

  • Ingredients

  • ½tsp salt
  • 175g plain white flour
  • 7g easy bake dried yeast
  • 125ml warm water
  • ¼tsp sugar
  • 1tbsp olive oil
  • 3 onions, very finely sliced
  • 3tbsp olive oil, plus a little extra
  • sprig of thyme, chopped
  • 50g anchovies in olive oil
  • about 20 small black olives, pitted
  • Energy 1370kj 325kcal 16%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 7g 8%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 43.2g Protein 9.3g Fibre 4.3g


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