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Voila! Pissaladière!

January 30, 2014

Grain-free, dairy-free Pissadeliere!

Grain-free, dairy-free Pissaladiere!

Pissaladière is a savory, French Provencal onion tart layered with olives, anchovies, and herbs. I love it! But then I LOVE anchovies!

Anchovies are actually a very pretty fish. The canned & bottled varieties are no way indicative of how they first started life! Have you tried the beautiful white anchovies from Western Australia? High in Omega-3’s and calcium, anchovies are used to flavour many dishes. Their umami also lends themselves to be used as an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, and sometimes, Café de Paris butter. Which reminds me, my mum used to make anchovy butter which she served atop a basic tomato pasta dish as a kid. I hated it then but LOVE it now!!

I also fry off a few when sautéing onions for my bolognaise sauce. No one would know they are there but they give a fabulous umami flavour.


Even the most wary anchovy eater can be converted with the sweet and salty combination of caramelised onions and salty fish in this recipe. Traditionally made on a yeast dough, NOT puff pastry, as is common, my version is made on a grain-free base of almonds & herbs which works surprisingly well. Caramelised onions are best made in a frying pan over slow heat for a long period of time. I have kept this simple by doing them in the Thermomix which will not produce the colour typical of caramelised onions but will produce a flavourful confit of onion suitable for this recipe. Sugar will aid the colour, but I think that the onions render enough sweetness for adding extra to be unnecessary.

I have used blanched almonds purely for the look but feel free to use raw almonds if you don’t mind the fleck through the dough.

Serve it cut into little wedges for a fabulous appetizer. Be careful it can be addictive!

2 brown onions
2 cloves garlic
30g olive oil
1 teas sugar (optional)
1/2 teas salt
120g blanched almonds
80g tapioca flour
1 teas salt
1 teas dried mixed herbs
1/2 teas garlic powder
2 eggs
1 teas baking powder
60g coconut milk (or other nut milk)
cracked black pepper to taste
100g anchovies
12 black olives, seeded & chopped
Place the onions & garlic in the TM and pulse to roughly chop. Add the oil, salt and sugar  (if using) and cook on VAROMA temp, SP slow REVERSE for 12 minutes. Leave the MC cap off. Set aside to cool.
Without washing the bowl, add all the ingredients of the base and mix on SP 6 for 10 seconds. Spread onto a lined 14″ diameter pizza tray. Bake for 10 minutes at 170ºC.
Remove from the oven and spread evenly with the onions and decorate with the anchovies and olives on top. I split some of the fatter anchovies down the middle. Increase the oven temperature to 190ºC and bake for a further 10 minutes until the underside is golden. Serve at room temperature, drizzled with a little extra virgin olive oil.
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