Pissaladiere with tomato salad
- 2 tablespoons olive oil
- 1kg onions, thinly sliced
- 3 thyme sprigs, leaves picked
- 2 sheets frozen puff pastry, thawed
- 24 good-quality anchovy fillets in oil, drained
- 2/3 cup (120g) nicoise olives or other small black olives
- Chopped flat-leaf parsley leaves, to serve
- 250g punnet cherry or heirloom tomatoes
- 1/2 red onion, thinly sliced
- 1 cup basil leaves
- 1 tablespoon red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil
- Pinch of caster sugar
- Step 1 - Heat oil in saucepan over low heat. Add onion, thyme and 1 teaspoon salt, then cover and cook, stirring occasionally, for 1 hour or until the onion is very soft. Remove the lid and cook onion for a further 5-6 minutes until most of the liquid has evaporated. Season.
- Step 2 - Preheat the oven to 200°C.
- Step 3 - Line a large baking tray with baking paper and lay the pastry on top, slightly overlapping to form a large rectangle. Press the seam together to seal.
- Step 4 - Spread the onion over the pastry, then arrange the anchovies on top in a criss-cross pattern. Dot with olives, then bake for 30 minutes or until pastry is crisp and golden.
- Step 5 - Meanwhile, for the tomato salad, halve the tomatoes and place in a bowl with the onion and basil. Combine the vinegar, oil and sugar in a small bowl, then season and pour over the salad. Toss to combine.
- Step 6 - Sprinkle the pissaladiere with parsley, then slice and serve with tomato salad.