Friday, 19 July 2013

Pissaladiere: Nice Stuff From Nice

Festivalling has taken a bit of a back seat this year due to Louis' imminent 11 plus.  He's being tutored and having mock exams pretty much every Saturday so we haven't been able to get away.  At this point,  I just can't resist being a boasty mum.  He got 87% in a maths paper last week!.  Just a couple more percent on his English papers where his dyslexia causes the most difficulty and we're well on the way to getting him an education where his learning differences are taken account of.

Chagstock, our favourite festival takes precedence over all that studying though.  There's just a few bits and pieces to put in the van and we're off this afternoon with Red Mel and Janet.  We don't want to spend shedloads at catering outlets so I was up cooking late yesterday evening.   And yes, I've used up some of the stuff in that overflowing cupboard.  I have to say that it's looking way better already.

This is our tea for tonight when we pitch up on site.  It's a delicacy that I first had from a little stall on the French Riviera and it's lush, the Provencial equivalent of a pizza sans tomato puree and cheese.  The recipe is in a wonderful cookbook Mediterranean Cooking by Carole Handslip, one of those marvellous Sainsbury's cookbooks from the 1990s that I rattled on about before.  Here's my version of it.


300g bread flour
1tsp yeast
1tbsp sugar
6 floz water
A glug of olive oil
Salt and pepper


1kg onions sliced
2 crushed garlic cloves
Another glug of olive oil
A tin of green olives (found at the back of the store cupboard) - black used in the original recipe
A jar of anchovies   (ditto!)
Sea salt and pepper
Chopped rosemary

Mix together the ingredients for the dough.  The instructions of my tin of yeast told me to mix it with water first and make a frothy liquid but I didn't bother with that.  Knead for five minutes like a crazed Paul Hollywood and then shove the dough into a bowl and stick it in the airing cupboard for an hour.

Meanwhile slowly sweat all those onions in a covered pan with the garlic on a low heat for about three quarter of an onion.  You'll be left with a brown mush.

Roll out the dough onto a swiss roll tin.  Top with the onion, olives and anchovies and rosemary.  Bake in the oven for ten minutes at Gas 7 220 degrees C and then reduced the heat to Gas 5 190 degree C for the final fifteen minutes of cooking.


  1. Yum, I love pissaladiere!

  2. Very well done Louis!

    Your instructions to cook the onion and garlic for threequarters of an onion, made me laugh.