Pissaladière

This onion tart is traditionally from Nice but is commonly found along the French Mediterranean coast.

It is super easy to make and can be eaten cold in small chunks at the apéro with a nice glass of white wine, or as a starter with some rocket on the side. 

Or you can eat hot it straight out of the oven...so if you were planning to eat yours cold, it might be worth making some extra little ones, in our house it is usually gone by the time it has cooled down!


You will need: 

- 5 onions (preferably yellow ones as they are sweeter)
- 1 can/pot of salted anchovies
- 20 black olives
- 1 sheet of puff pastry
- 2 cs of olive oil
- pinch of black pepper


Preparation:

1. Preheat the over to 180 C fan.

2. Peel and chop the onions roughly. Put the olive oil in a pan and gently melt your onions until tender and light golden brown. At this stage, taste. If your onions are bitter, it might be worth adding ia tea spoon of sugar.

3. Take off the head and drain off any excessive water if needed.

4. Roll your puss pastry unto a tart dish and spread the onions evenly on top. Arrange the anchovies on top, traditionally as a cross-crossed patterned and pop some black olives in the centre of each losange.

5. Bake for 25 min. Done! All is left to do is eat it!