Summer veg pissaladière

Name: Summer veg pissaladière
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil, plus a little extra for dressing (optional); 2 onions, thinly sliced; 2 red peppers, deseeded and thinly sliced; 1 courgette, thinly sliced; 320 g sheet all butter puff pastry; 50 g anchovies, drained, each fillet halved lengthways; 8 pitted black olives, halved (Kalamata were used here); 2-3 sprigs basil, leaves only; 120 g pack baby leaf salad, to serve; Red wine vinegar, to serve (optional)

Transport yourself with this twist on a classic South of France dish. It showcases sweet in-season summer vegetables – and thanks to a trusty pack of ready-rolled pastry – is simple to achieve. Delicious hot or cold.

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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2 tbsp olive oil, plus a little extra for dressing (optional)
2 onions, thinly sliced
2 red peppers, deseeded and thinly sliced
1 courgette, thinly sliced
320g sheet all butter puff pastry
50g anchovies, drained, each fillet halved lengthways
8 pitted black olives, halved (Kalamata were used here)
2-3 sprigs basil, leaves only
120g pack baby leaf salad, to serve
Red wine vinegar, to serve (optional)

Heat the oil in a large, deep frying pan, then add the onions, peppers and courgette. Cook gently for 20 minutes, or until soft and sweet. Season to taste, then set aside to cool slightly
Preheat the oven to 220°C, gas mark 7. Unroll the pastry onto a baking sheet, leaving it on its paper to prevent it from sticking. Using a sharp knife, score a line 1cm in from the edge of the pastry to create a border
Spread the vegetables over the pastry, keeping them within the border, then bake for 20-25 minutes, until crisp and golden.
Arrange the anchovies over the vegetables in a criss-cross pattern, placing half an olive in the centre of each cross. Scatter the basil leaves over the pissaladière, cut into quarters and serve with the salad, dressed with a little oil and a drop of red wine vinegar, if liked.

Cook’s tip

Any leftovers will keep in the fridge for a couple of days. Refresh briefly in the oven until piping hot and scatter with more basil, if liked. This is also perfect for a picnic. Let it cool before packing to keep the pastry crisp.

Typical values per serving when made using specific products in recipe