Pissaladière is a dish which originated from Nice in Southern France, where I visit every summer. The dough is usually a thick bread dough and the traditional topping is usually caramelised onions, black olives, and anchovies. This is a lighter, gluten free version of the original made using chickpea flour, which gives it a delicious flavour.
Yields: 2 servings
For the base:
180g chickpea flour (or gram flour)
45ml olive oil
1/2 tsp dried thyme
1/2 tsp sea salt
For the topping:
2 white onions, finely sliced
Olives a La Grecque Provence
1 egg to brush pastry (optional)
Preheat the oven to 200oc.
Mix the flour and olive oil together using your fingers until the mixture resembles fine crumbs. Sprinkle in the dried thyme and then add the water steadily. Keep using your hands to combine the ingredients until a dough forms.
Flatten the dough into a disk on a floured work surface and roll out to your desired shape and size. I like to make two rectangles from this quantity of dough but you can also keep it in a disk shape and make a single circular tart if you prefer.
Place the dough on a baking tray and cover it with greaseproof paper and then baking beans. Cook like this for 10 minutes.
Now to make the topping. Gently cook the onions in a little olive oil until pale and translucent. Allow to cool slightly.
When the bases are done take them out of the oven. Spread the onions over the tart base, leaving a small space around the edge of the tart. Now arrange the anchovies in a criss cross pattern on top of the onions, and finally scatter a few olives on top.
Bake in the oven for 15 minutes and then serve.