VERY FAVORITE !
Preparation time: 45 mn
Ingredients (for 6 servings) :
- 400g readymade bread base
- 1kg onions
- 300g anchovies in oil
- 15 black olives
- Two heaped tablespoons of powdered sugar
- Herbes de Provence
- Olive oil
Heat 5 tablespoons of olive oil in a large, deep pan.
Slice the onions into rings.
Once the oil is hot, add the onions to the pan, the pepper, the Herbes de Provence and the sugar. Avoid adding salt because the anchovies are salty enough. Add a touch of sugar to balance out the acidity of the onions.
Fry the onions until they turn slightly yellow, but not too much because they will continue to cook when the preparation is baked in the oven.
Keep a few anchovy fillets aside and add the rest to the pan with the onions. The anchovies will melt in the heat and mix with the onions. If possible add a tablespoon of the oil from the anchovies into the preparation.
Lay the readymade bread base on a baking tray sprinkled with olive oil.
Spread your preparation over the bread base, topping it off with the anchovies and olives for decoration.
Pre-heat your oven to 220°C and place the pissaladière in the oven.
As soon as the bread base is cooked through (judge by the edges of the bread base) you can take your pissaladière out of the oven. Let it cool before cutting it into small portions to serve.
Where does the name pissaladière come from?
The name pissaladière comes from the Provencal word ‘peissala’ which means ‘salty fish’, referring to the anchovies present in the recipe.