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{{#seo:
|title=Pissaladière, French recipe
|titlemode=replace
|keywords=#pissaladiare #onions #anchovyfillets #pastry #swiss #bakingtray #onion #belazu #garlic #bayleaf #rosemary
|hashtagrev=032020
|description=Either George Bennell or Adam Wells writes: "A typical Provencal recipe is Pissaladiere, similar to the Italian pizza but distinctly French with
}}
Either George Bennell or Adam Wells writes: "A typical Provençal recipe is Pissaladière, similar to the [[Italian]] [[Pizza|pizza]] but distinctly [[French]] with wonderful flavours of [[Onion|onion]], [[Anchovy|anchovy]] and [[Olives|olives]]."

"We think our Premier Choix Provencal style [[Oil|oil]] is the best oil for this recipe. The really traditional version is made with yeasted [[Bread|bread]] [[Dough|dough]] but it is just as good with shortcrust. Just adjust [[Cooking times|cooking times]] according to the [[Pastry|pastry]] pack instructions."
{{recipesummary
|TotalCalories = 2648
|PortionCalories = 441
|DatePublished=1st November 2012
|Author=Chef
|Servings = Serves 6 to 8 people
|Difficulty = 2
|TotalTime = 1 hour 30 minutes
|PrepTime = 1 hour
|CookTime = 30 minutes
|Image = [[Image:Pissaladiere recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Frenchies pizza''

4/5

Best with proper dough rather than shortcrust.

 [[User:TheJudge|The Judge]] 
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{{RecipeIngredients
| 350g [[Shortcrust pastry|shortcrust pastry]]
| [[Flour|flour]] for rolling
}}
'''for the filling: '''
* 3 tablespoons [[Belazu]] Premier Choix [[Extra virgin olive oil|extra virgin olive oil]]
* 1kg [[Onions|onions]], thinly sliced
* 3 [[Garlic|garlic]] cloves
* 1 teaspoon fresh [[Thyme leaves|thyme leaves]]
* 1 fresh [[Rosemary|rosemary]] sprig
* 1 [[Bay leaf|bay leaf]]
* 1 teaspoon [[Caster sugar|caster sugar]]
* 1-2 tins [[Anchovy fillets|anchovy fillets]], drained
* 60g small [[Black olives|black olives]] (preferably Niçoise, though [[Belazu]] black [[Herb|herb]] [[Olives|olives]] will do)
* [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]]

===Method===

{{RecipeMethod
| If you are using shortcrust, roll the [[Pastry|pastry]] out on a lightly floured surface to form a rectangle large enough to line a [[Swiss]] roll tin. Line the tray with the pastry, prick with a fork and then cover and rest in the [[Fridge|fridge]] for 30 minutes to 1 hour while you prepare the filling.
| To make the filling, first warm the [[Oil|oil]] in a saucepan large enough to take the [[Onions|onions]]. Add the onions, [[Garlic|garlic]], [[Thyme|thyme]], [[Rosemary|rosemary]], [[Bay leaf|bay leaf]] and a little [[Salt|salt]] and [[Pepper|pepper]]. Cover and [[Sweat|sweat]] gently over a low heat for about 40 minutes, stirring once or twice, until the onions are meltingly tender. Sprinkle over the [[Sugar|sugar]], then [[Boil|boil]] hard to drive off any watery liquid, stirring occasionally to prevent burning. [[Fish]] out and discard the rosemary sprig and the [[Bay|bay]] leaf. Cool, then taste and adjust the seasoning. Cut the [[Anchovy fillets|anchovy fillets]] in half lengthways.
| Put another [[baking tray]] or [[Swiss|swiss]] roll tin, the same size as the one you are using for the pissaladière, into the [[Oven|oven]] and then heat to 200°C/400°F/Gas Mark 6.
| Spread the [[Onion|onion]] mixture thickly over the [[Pastry|pastry]]. Lay the [[Anchovy fillets|anchovy fillets]] on the onion to make a criss-cross lattice pattern, then place an [[Olive|olive]] in the centre of each diamond. Place the pissaladière directly on the [[baking tray]] in the [[Oven|oven]] so that it gets an instant intense blast of heat on the bottom. [[Bake]] for 20-30 minutes, until the pastry is [[Browned|browned]] and the edges of the [[Onions|onions]] are catching here and there in the heat. Serve cut into squares, hot, warm or cold.
}}
(''adapted from Sunshine Food by Sophie Grigson'')

{{Template:Belazu attribution}}

===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/black-with-herbs.html Belazu black herb olives]
* [http://www.mybelazu.com/details/premier-choix.html Belazu Premier Choix Extra Virgin Olive Oil]

{{RecipeLine}}
[[Category:Recipes]]
[[Category:Belazu recipes]]
[[Category:Recipes from other sites]]
[[Category:French recipes]]
[[Category:Pizza recipes]]
[[Category:Snacks and light bites]]
[[Category:Starters]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/pissaladiare|#pissaladiare]] [[Special:Search/onions|#onions]] [[Special:Search/anchovyfillets|#anchovyfillets]] [[Special:Search/pastry|#pastry]] [[Special:Search/swiss|#swiss]] [[Special:Search/bakingtray|#bakingtray]] [[Special:Search/onion|#onion]] [[Special:Search/belazu|#belazu]] [[Special:Search/garlic|#garlic]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/rosemary|#rosemary]]
</code>

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