Anchovy fillets 50g
White onions 2
Garlic 1 clove
SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp, plus extra for drizzling
SpinneysFOOD Fresh Thyme A handful
SpinneysFOOD Pitted Black Hojiblanca Olives in Brine 50g
Puff pastry 400g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pissaladière

French 20 Mins Prep · 45 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
To make the filling, finely chop 3-4 anchovy fillets. Finely slice the onions. Crush the garlic. Heat the olive oil in a large pan over a low heat. Add the chopped anchovies, onions, garlic and thyme leaves. Cover the pan and cook for approx. 15 minutes, stirring occasionally. Once the onions are softened and slightly golden, remove from the heat and set aside to cool.
Unroll the puff pastry and place it on the lined tray. Score a 1cm border in the puff pastry. Spread the onion and anchovy mixture evenly over the dough, remaining within the border and top it with the remaining anchovies in a criss-cross pattern. Finally, scatter over the olives and drizzle with the extra olive oil.
Place in the oven and bake for approx. 20-25 minutes until the edges are golden.
Serve warm.