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Pissaladière

This French dish is like an oniony pizza. The word ‘pissaladière’ derives from the Provençal French pissalo or ‘salt fish’, presumably because of the anchovies that are included in the recipe. The base can also be made with puff pastry, which does not need pre-baking. French Niçoise olives are best on top, but Greek and Italian will do just as well. Pissaladière is perfect for a summer lunch, served with a crisp green salad. You can also make mini tarts – cook at 220ºC (400ºF), Gas mark 6, for 15 minutes.

Pissaladière

Shortcrust pastry

For the topping

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» Top Wine Matches For This Recipe

Angus Hughson

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Pissaladière.

 
 

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Posted by awinters • 5y ago • Report
I too would like the puff pastry recipe that Rachel made on the show. I actually looked this recipe up specifically for the butter puff pastry recipe. Hubby has even volunteered to help with the rolling. :)
Posted by • 5y ago • Report
Just watched Rachel cooik this recipe on TV and she made puff pastry not short crust. Could you please give Rachel instructions for making puff pastry as she was very explicit
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