Pissaladière for 6 people
- - 1 kg white bread dough (obtainable from the bakery)
- - 1 kg white onions
- - 6 ripe tomatoes
- - 125 gr anchovies in oil
- - 50gr small niçoise black olives
- - small bunch of fresh thyme,
- bay leaves and rosemary
- - teaspoon herbes de Provence or oregano
- - 2 cloves garlic
- - 1 teaspoon sugar
- - virgin olive oil
- - salt and pepper
Peel and cut onions into thin slices. Heat up 3 tablespoons olive oil in sautée pan. Add onions and cook until soft but not brown. Add fresh herbs, salt and pepper at the beginning of cooking. Peel and seed tomatoes and cut into quarters. Heat up one tablespoon oil in separate pan; add tomatoes, crushed cloves of garlic and the sugar. Add salt and pepper and cook on medium heat until you obtain a smooth tomato purée.
Preheat oven to 240 degrees. Roll out the bread dough about half centimetre thick and place on baking tray, (preferably rectangular). Ensure you raise up the edge to create a rim. Cover the dough with the onions and top up with the tomato purée. Sprinkle with herbs and criss cross the anchovies on top. Decorate with the olives. Bake in the hot oven for 25 to 30 minutes. Can be served hot or cold.