Justine says: “I remember the first time I ever made pissaladiere: my wonderful aunt Siobhan had bought me a giant tome of a book, The Food of France, and I adored it. I made so many recipes from that book- tried out so many new things, and learned how to create old favourites in ways that I just hadn’t made before. Of course, one has to change all of this when you adopt a gluten-free diet, hence today’s recipe. I am sure that purists would not approve of my mix, but I like it- and I like making the little mini pizza type sizes too. My son, Barnaby, doesn’t like onions (strange, as I cook a lot with them…) and he devoured these. Only when he asked about the ingredients and we told him that in fact one of the layers was, err, onions, did he feign distaste and said he had in fact changed his mind, they were not nice. Kids for you!
These make perfect lunchtime snacks, or would do well as a starter, served on something like rocket or watercress dressed in balsamic vinegar.”
Makes 12 little rounds, approx. 5-6cm in diameter
Preheat oven to 180 degrees Celsius
For the pastry
60g gram flour
85 g self raising gluten free flour (I use Dove’s)
1 tsp dried oregano
Scant tsp baking powder
25g grated parmesan
25g grated cheddar cheese
½ tsp salt
2 tbsp water
For the onions
4 large white onions, peeled and sliced into rounds
3 cloves garlic, microplaned
2 tbsp olive oil
30g salted butter
¼ cup rose wine
water to top up
Good grinding black pepper
For the other layers
About 8-10 anchovy fillets, rinsed and drained and chopped up
About 1 cup black olives, chopped
½ cup grated parmesan cheese
Get your onions on the go first, and while they are reducing you can work on the pastry.
Fry the onions and garlic in the oil and butter on a medium heat for about 10 minutes, stirring all the while: you want the onions to be very well coated in the oil and butter, and to begin to soften, but not to catch too much. Turn the heat up, and add the wine: allow to bubble away, then turn the heat down to a medium to low heat. Allow the onions to simmer like this for at least another 30 minutes, and keep topping up with splashes of water should it become to dry. You don’t want a gravy- you want caramelised onions.
While this is simmering and softening away, make the pastry. Sift the flours into a bowl, and add all of the ingredients except the water. Rub the butter and cheese into the mixture as you would for scones. Once all of the butter has been absorbed, add the water and mix until you have a dough. Turn the dough out onto a floured surface (I use plain gf flour for this) and roll out till you have about a thickness of ½ a cm. Using a round scone cutter approximately 5-6 cm in diameter, cut your rounds. Use an egg lifter to help ease the rounds from the surface, and place them onto a baking tray lined with baking parchment. Set aside.
Allow the onions to cool a little. Once they’ve cooled, and you feel you can handle them without burning yourself, spoon a little onto each round of pastry and spread across the pastry using your fingers. Top with about 4 little pieces of chopped anchovy per round, a few sprinklings of chopped black olives, and some grated parmesan cheese.
Pop into a preheated oven and bake for 15 minutes. Allow to cool slightly (really. Only a minute or so) before removing from the baking tray and serving.
Michael’s wine recommendation – CLICK HERE
I live on Salisbury Plain, England, in a very old, wonky thatched cottage that looks like it’s been iced with royal icing and topped with Shredded Wheat. I grew up in South Africa, but have lived in England for 18 years.
I run my design business, Hector and Haddock, from my studio at home where I design lino cuts, screen prints, tea towels and greeting cards. A complete bibliophile and self confessed hoarder, all of my designs and work pay homage to vintage graphics and paper. I also use this extensive paper ephemera collection to create bespoke paper pictures for clients.
More than anything, I love to cook for people. I hope that you find these recipes helpful, inspiring and delicious, even if you don’t follow a gluten free diet. There’s more on the inspiration behind my blog in The Plain Kitchen