Method

Preheat oven to 180 C. Peel and finely slice onions and garlic. Place in shallow frying pan, add the olive oil, a teaspoon each of salt & pepper and 100ml water.

Cover the pan with a lid and cook gently for about 30 minutes – without colouring – until the onions are completely soft.

Remove lid, increase heat and stir onions frequently until a dark colour and the liquid has nearly gone. Add green olive paste.

Classic Pissaladière

Ingredients

Puff Pastry (store bought or, if you have the time make your own!)
5 brown onions
1 clove garlic
Mount Zero Green Olive paste
120ml of Mount Zero Extra Virgin Olive Oil
15gm Capers
1 Lemon
Mount Zero Pink Lake Salt with Sea Kelp & Black Pepper
Good quality anchovy fillets, pitted Kalamata olives & Parsley to garnish

Roll out pastry to fit a flat baking sheet, remembering to shape a small edge around the perimeter. With puff pastry, prick well all over so that it bakes flat.

Spread caramelised onions evenly all over and decorate with the anchovies in a lattice pattern. Fill the resulting diamond shaped spaces with olive halves.

Bake for 10 minutes, or until the base is crisp and the top dark gold. Remove from oven, squeeze lemon juice over and serve warm at room temperature.