Tuesday, 8 May 2012

Pissaladière

There aren't many traditional French dishes which are as easily veganisable as pissaladière. This strangely named tart originates in Nice and its area, and is essentially a tomato-less onion pizza. Take it on a picnic, make it for an apéro, have it for lunch, do whatever you like with it. The traditional version uses anchovies, but this vegan pissaladière is capers all the way. And no, I don't make my own pastry. My pastry is bad, bought pastry is good.



4 onions
1 sheet of pastry (any will do really)
1.5 tsp thyme
2 Tbsp olive oil
2 tsp capers
6 black oil-cured olives
small splash balsamic vinegar
pinch of sugar
salt and pepper

1. Slice your onions. Put them in a large frying pan with the oil, thyme, sugar, salt, and pepper. Cook over a very low heat for 45 minutes to an hour, stirring often. You want to create a kind of onion mulch, not caramelised onions.

2. Roll out your pastry onto a greased baking tray. Bake blind for about 10 minutes.

3. Just before the onions are cooked, stir in the capers and the small splash of vinegar.

4. Allow the onion mix to cool slightly before heaping it on to the pastry. Dot with olives. Return to oven for 15 minutes at 180°, or until the onions are starting to brown.

If you look closely, it looks like you're eating worm pizza. Yum.