- Cuisine: French
- Prep Time: 1 hr(s) 30 min(s)
- Cook Time: 2 hr(s)
- Serves 6
Pissaladiere, or as chef Michael McEnearney likes to call it, French pizza, is a beautiful way to showcase Pepe Saya’s cultured butter. In Mike’s version, the butter is the star of the show.
Wine match Chambers Rutherglen Dry Flor Apera, Rutherglen, Vic
A mouth-watering dish just packed with hearty flavours: the tomato jam, the rich pastry, the salty olives and anchovies and then the confit onion – lots going on! It all makes me think of lazy afternoons in sunny Spain and that makes me think of Sherry. It’s really those sweet and salty edges which go so well with the acid and tangy, sea air flavours of dry sherry. Of course, we can’t call it that here thanks to some grumpy EU lawmakers, but there are plenty of great Australian options as long as you look around. Rutherglen is a great area for fortified wines, especially the sweeter styles, but they also excel at dry sherries as well, like this example from the historic Chambers winery.
Ingredients300g onion confit with capers and thyme
300g pate brisee
1 red capsicum, roasted, peeled, seeded
50g anchovies (preferably Ortiz), cut into thin strips
50g Ligurian olives, seeds removed
30g tomato jam
Onion confit with capers and thyme
30ml extra virgin olive oil (Ravida)
25g anchovies, chopped (Ortiz)
½ bunch fresh thyme, leaves picked
50g salted capers, soaked in water for 10 minutes and drained
500g brown onions, thinly sliced
Pinch of Murray River pink salt
500g plain flour
500g salted butter (Pepe Saya)
2.6kg trussed tomatoes
50ml extra virgin olive oil (Robinvale)
Pinch of Murray River pink salt
1 whole white peppercorn
30g brown onions, diced
30ml red wine vinegar
30g caster sugar
1 garlic clove, peeled
PreparationPreheat the oven to 180°C.
To make the onion confit, warm the oil in a medium saucepan and add the anchovies, thyme and capers. Keep over a low heat and sweat slowly for 2 minutes, until the anchovies have melted. Add the onions and a pinch of salt.
Cook slowly for 1 hour, until the onions are translucent and all of the excess fluid has evaporated.
To make the pate brisee, rub the flour and butter together with your fingers, or pulse in a food processor to form breadcrumbs. Gradually add the water and knead into a dough. Cover and rest in the fridge for 30 minutes.
Roll out the pastry thin and line a frying pan or a 30cm-round pizza tray. Prick the pastry base all over with a fork (this is called ‘docking’). Bake the pastry for 25 minutes, or until light golden brown.
To make the tomato jam, preheat the oven to 180°C.
Roast the tomatoes in half of the oil with a pinch of salt and the peppercorn, until soft and lightly caramelised.
In a small saucepan, over a low heat, sweat the onion in the remaining oil until transparent. Using a mouli, puree the tomatoes into the onion pot. Add the rest of the ingredients. Simmer until thick and has the consistency of jam.
Pass the mixture through a sieve. Store in the fridge with a film of oil on top.
To make the pissaladiere, spread the pastry base with the onion confit.
Cut the roasted capsicums into thin strips.
Make a lattice pattern with alternate lines of anchovy and capsicum. Put an olive in the middle of the diamond.
Place back in the oven for 5 minutes and cook until the pastry is golden brown. Allow to cool for 10 minutes. To serve, cut into portions and drizzle with tomato jam.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
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