A pizza-style tart from Nice in southern France- traditionally with caramelised onions, olives and anchovies. The name refers to an old way of saying salted fish.
I have made this a few times for my salty tastebud friends who adore anchovies. It reheats well too if you use the pastry. Try the different bases and find your favourite.
It is a wonderful cheat’s version by Donna Hay, as slicing and caramelising the onions is the time consuming part, so whenever I see a good jar of the jam I buy it to tuck away for this dish now.
It needs the chilli kick to counter the sweetness in the jam as it is made with sugar compared to the traditional topping.
Pictured: Cheat's Pissaladière
2 large Lebanese flatbreads, or sometimes I like to use puff pastry sheets
¼ cup of your favourite jar of caramelised onion – Beerenberg make a decent brand or you can make the Tastebuddy version by Kyla Davies' Caramelised Onion Jam. If you use this version it already has some chilli so no need to add more unless you like it spicy
12 – 14 anchovies – find the best jar you can get
A good pinch or two of chilli flakes
½ cup pitted olives – kalamatas work well
1 tbsp extra virgin olive oil
Finely chopped parsley, preferably flat leaf
Freshly ground pepper an watercress or rocket to serve
Preheat oven to 220°C/425F°F if using flatbreads, or follow the pastry instructions on the box.
Line 1 – 2 baking trays with baking ready for the pizzas.
You may want to have the bases already on the lined tray before adding the toppings as it is difficult to transfer.
Top each flatbread or pastry with the caramelised onion, lay the anchovies over in a diamond pattern or just evenly spread out. Lay the olives in the middle of each diamond or scatter well too. Top with the chilli flakes and drizzle with the oil.
Place on a lined baking tray or two, and cook 10 to 12 minutes, or as per instructions, until golden and crisp.
Sprinkle with the parsley and pepper and top with a generous handful of watercress.
Serves 2 as a main dish or 4 as an entrée