This delicious pizza-like dish was introduced to me at French class. Someone brought it in for the end of term party. It originates from the southern area or France and has a rustic look to it.

I know that some people are not fond of anchovies but the onions are caramelised and therefor there is a lovely sweetness to the taste. Anyway you could leave the anchovies off the recipe and replace it with asparagus or something you fancy.

I made it for dinner the other night and everyone enjoyed a piece or two. The next day left overs with taken to school for lunch.

Recipe Pissaldiere

100 grams of butter

1 tablespoon of olive oil

12 -15 kalamata olives, pitted and sliced

I small jar of anchovies

1/2 teaspoon of thyme

2 or 3 brown onions sliced thinly

1 tablespoons of brown sugar

I sheet of puff pastry or you can use a pizza base


In a saucepan melt butter with olive oil on a low heat. Place thinly sliced onions in the oil and  butter and add thyme and cook for about half an hour, or until onions aare soft and see through. Add the brown sugar during this process.

Take off the heat and allow to cool. Meanwhile slice the olives and slice anchovies in halves.

Take the pastry or pizza base and place on a tray. Place the caramelised onions on the base leaving an area around the edge empty.

Carefully make a lattice design with the anchovies and place an olive in the centre of each diamond shape.

Place in a 200 degree oven and bake for 20 mins or until golden.

Serve immediately

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