Time, difficulty and servings:
• 1 hour and 10 minutes
• Serves 10
• 2 tablespoons of butter
• 1 sheet of puff pastry, thawed
• 2 teaspoons of balsamic vinegar
• 2 teaspoons of olive oil
• 2 teaspoons of chopped fresh thyme
• 2 teaspoons of Demerara sugar
• 6 yellow onions
• ½ teaspoon of dried thyme
• ¼ teaspoon of black pepper
• ¼ teaspoon of salt
1. Preheat the oven to 180ºC
2. Melt the butter in a large frying pan over a medium heat.
3. Add the sugar and onions to this and sauté them, stirring frequently, until they become soft and start to look golden brown
4. Sprinkle salt, pepper and thyme over the onions
5. Stir the mixture and then put the whole frying pan into the preheated oven.
6. Cook for about 20-30 minutes, stirring occasionally, until all the onions are drooping, incredibly soft and are golden throughout.
7. Add the vinegar to this mixture in the last 5 minutes of cooking.
8. Remove from the oven and set aside so that you may prepare the pastry.
9. Increase the oven temperature to 220ºC. Press the pastry into a rectangular shape or a circle, place on a baking sheet on a oven tray. Make sure you build up the edges whatever shape you pick.
10. Spread the base with the onion mixture, leaving clear an inch of dough around the edge.
11. Arrange the anchovy filets and olives on the Pissaladière.
12. Bake for 15 to 25 minutes, until the pastry has puffed up, become golden and crisped up.
13. Remove the Pissaladière from the oven; decorate with olive oil and fresh thyme on the top of the hot pizza/tart. Serve very warm or at room temperature.
To go with this dish I recommend a Cotes de Provence Rosé