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  • Recipe Room  »  Pissaladiere



    • 2 cups plain flour
    • 1 cup sparkling mineral water
    • 3 Tbsp extra virgin olive oil
    • 1 tsp fine salt
    • 4 brown onions, sliced very finely
    • 4 garlic cloves, sliced
    • 1 tbsp balsamic vinegar
    • 24 anchovy fillets
    • ½ cup arbequina olives
    • 24 pieces semi-dried tomatoes
    • ½ cup ricotta
    • salt flakes and freshly cracked black pepper
    • oregano leaves and lemon wedges to serve


    Today the signature dish of the Avignon region is ‘pissaladiere’ – an onion- and olive-themed pizza with a heavy dosing of anchovies. In some towns dried tomatoes are used as well.


    Preheat oven to 200C. Combine the flour, mineral water, 2 Tbsp olive oil and fine salt in a bowl and mix until a pliable dough forms. Set aside to rest briefly.

    Sauté the onions in the remaining olive oil with the garlic and cook until softened. Add the balsamic vinegar and cook until dry. Season with salt and pepper.

    Roll out the pastry to 3mm thick and line into a 22cm tart ring. Discard the trim. Top with onion mixture, anchovies, olives, tomatoes and ricotta, then sprinkle with salt flakes and pepper.

    Bake for 20 minutes until just set. Serve slices with oregano leaves and lemon wedges.

    Submitted by
    Fast Ed

    Tips and Tricks

    • If you’re only using half a lemon, store the other half covered with cling wrap in your fridge and use within 2-3 days.

    • As soft cheeses deteriorate faster than hard cheeses, they are best stored in a cooler part of your fridge. It’s best to also keep soft cheeses wrapped in grease proof paper rather than plastic, in order that they can breathe.

    • As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.

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