Apple & Onion Pissaladière


Apple & Onion Pissaladière
Is it a tart? Is it a pizza? It’s pissaladière, a umami-laden French flatbread.

Serves 6



2 tsp dried yeast

1 tsp sugar

230g plain flour, plus extra

1 tsp salt

1 tbsp vegetable oil

1-2 tbsp butter

2 tbsp olive oil

3 apples, peeled, cored, chopped

3 tsp crushed garlic

1 small red onion, cut into strips

2 apples, extra, unpeeled, cored, diced

2 tsp thyme or rosemary leaves

3 tbsp grated parmesan

50g tinned anchovies (optional)


  1. Place 1 cup warm water into an electric mixer bowl with yeast and sugar. Leave for 5 minutes until yeast is puffy.
  2. Add flour, salt and vegetable oil. Mix for 3 seconds. Leave to rise in bowl. When doubled in size, mix for another 30 seconds.
  3. Add a little extra flour, mix for 3-4 minutes until mixture forms a ball. Press dough into an oval, 35cm long and 1cm thick.
  4. Preheat oven to 200°C (180°C fan forced). Heat butter and half the olive oil in a pan. Add chopped apples and garlic. Sauté over low heat, stirring occasionally, until apples are very soft. Cool slightly; puree in a blender.
  5. Spread purée on dough. Arrange onions and extra diced apples on top, sprinkle with herbs and parmesan (and add anchovies, if using). Drizzle with remaining olive oil. Bake for 20-25 minutes, until golden.


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