Pissaladière
An original recipe by Not Quite Nigella
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4 onions, thinly sliced
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2 tablespoons butter
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2 tablespoons oil
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1 tablespoon brown sugar
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1 sheet of ready made puff pastry (approximately 25x25cms)
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60g/2oz tin or jar Anchovies sliced in half lengthwise (Spanish Ortiz anchovies if they are available)
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Pitted Black Olives
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A little milk or egg to glaze
Step 1 - Firstly make the caramelised onion. In a saucepan, melt butter and oil and fry onions until they are golden and caramelised (about an hour on low-medium heat). Add brown sugar in the last 5 minutes or so and stir to dissolve. Set aside to cool.
Step 2 - Preheat the oven to 190C. Place a flat baking sheet in the oven to heat up (which will make sure that the bottom of the tart is crispy). Place the sheet of puff pastry on a large sheet of baking parchment. With a blunt knife, score a 1.5cm border around the puff pastry not too deep, you don't want to cut through it. Place cooled onion within the border and then in a pattern shown above, place anchovies and then olives. Of course you don't need to do it in this pattern, it's my need for order that implies that this step is necessary although you could strew them about.
Step 3 - Brush the unadorned edges with milk or egg glaze. With oven gloves, remove the hot baking sheet from the oven and then lift the baking parchment into the very hot baking sheet. Bake in the oven on the top shelf for 15-20 minutes rotating the tray around 15 minutes into baking it.
Step 4 - Allow to cool for 10 minutes before cutting up and enjoying blissfully.