By Laura Crotet
Pissaladière is a specialty from Nice, which you can visit on one of our French Riviera tours. Served with a salad, it is a nice lunch or light dinner, or you may serve it with pre-dinner drinks.
Ingredients
- 1 thick baguette
- 1/8 cup unsalted butter, melted
- 2 tablespoons olive oil, plus extra to drizzle
- 2 onions, thinly sliced
- 2 tablespoons chopped thyme leaves
- 12 anchovy fillets in oil, drained
- 12 small nicoise or kalamata olives
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon finely grated parmesan
Instructions
- Preheat oven to 400°F/180°C. Using a bread knife, slice a ½ inch strip lengthways off the top of the baguette. Scoop out the soft bread center. Brush the baguette all over with butter and place on a baking tray.
- Place oil in a frypan over medium-low heat. Cook onion with a pinch of salt, stirring occasionally, for 20 minutes or until soft and golden. Add the thyme. Fill the baguette with onion mixture and top with anchovies in a criss-cross pattern. Dot with olives and bake for 10-12 minutes until golden and crisp.
- Scatter with parsley and parmesan, drizzle with extra oil, then cut into thick slices and serve.
Nice served with a chilled dry rosé wine.
Bon Appétit!
