Pissaladière
&
Côtes de Provence Rosé

IngrEdients

• 500g bread dough
• 1.2 kg sweet onions
• 3 garlic cloves
• 10 black olives
• 10 desalted anchovy fillets
• 2 small boneless sardines, gutted
• olive oil
• 1 sprig of thyme
• 1 sprig of rosemary
• 1 bay leaf
• ground cloves
• salt, pepper

PrEparation

1. Pissalat: Grind the sardines and 5 anchovies with a drizzle of oil. Add 1 pinch of cloves, 1 sprig of thyme and season with pepper.
2. Thinly slice the onions and crush the garlic.
3. In a casserole dish, sweat the onions in the olive oil over a very low heat without browning them.
4. After cooking for 15 minutes, add the garlic, thyme, bay leaf, salt and pepper. Mix, cover and cook for 1 hour.
5. Preheat the oven to 200°C.
6. Remove the lid and cook for a further 15 minutes.
7. Roll out the dough to about 3 mm thick. Place on a floured baking tray.
8. Place in the oven for 15 mins until crisp.
9. Mix the pissalat with the onion compote. Take out the pastry and line the base.
10. Arrange the rest of the anchovies and black olives on top and bake for 15 to 20 minutes.

Serve warm or cold.