All Day Baking: Savoury, Not Sweet
By Michael James
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About the recipe
Based on the Mediterranean classic, pissaladière, these simple, moreish galettes are bursting with flavour. Most of the ingredients are pantry staples, so it’s a great weekend lunch or weeknight hero, but my favourite time and place to eat this is during a picnic on a warm summer’s day, sitting under a tree.
I’ve used cherry tomatoes here, but you can use larger tomatoes if you prefer – just make sure they’re at their peak of seasonal juicy sweetness.
Recipe From
1 quantity Wholemeal spelt flaky shortcrust pastry
300g (10½oz) Caramelised onions
30g (1oz) anchovy fillets
120g (4½oz) cherry tomatoes, halved
60g (2oz) olives, pitted and halved
1 tablespoon oregano or thyme leaves
300g (10½oz) Caramelised onions
50g (1¾oz) unsalted butter
40g (1½oz/2 tablespoons) olive oil
1kg (2lb 3oz) onions, thinly sliced
2 garlic cloves, thinly sliced
1 fresh bay leaf
5g (⅕oz) flaky sea salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped thyme
Egg wash
1 whole egg
1 egg yolk
20g (¾oz/1 tablespoon) full-cream (whole) milk
a pinch of salt
60g (2oz) parmesan (optional)
herbs, to garnish (optional)
Easy to adapt and make it gluten-free by using gluten-free flaky pastry.
Make it vegan by using vegan flaky pastry, vegan cheese and plant-based milk for brushing, omit anchovies.
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