Tomato & anchovy pissaladière flamiche | Borough Market
Gurdeep Loyal’s summer recipe for a French-style anchovy and cheese pastry, perfect for a picnic and delicious hot or cold
Ingredients
- 30g butter
- 2 large or 3 medium onions, sliced into half moons
- A pinch of sugar
- 1 tbsp red wine vinegar
- 1 sheet of ready rolled puff pastry (320g)
- 2 flat cloves of garlic, crushed
- 100ml creme fraiche
- 100g gruyère, grated
- 50g parmesan, grated
- 1 large egg
- 1 tsp finely chopped fresh thyme
- 3 large tomatoes, sliced into thin discs
- 3 x 90g tins of anchovies
- 20 pitted black olives
- Olive oil, to drizzle
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