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Pissaladière recipe using NoMU Provençal Rub



This crispy pastry dish is topped with fresh, Mediterranean-inspired flavours. It is the perfect light lunch to enjoy with a glass of vino and a group of friends.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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knob of butter, for frying

NoMU Extra Virgin Olive Oil, for frying

3 large red onions, peeled and thinly sliced or cut into small wedges

2 Tbsp (30 ml) NoMU Provençal Rub

400 g ready made puff pastry

1 jar (100 g) good quality anchovies

8 sundried tomatoes, chopped

12-16 black olives, pitted and chopped

NoMU Sea Salt

NoMU Black Pepper
fresh basil, to garnish

basil pesto, to serve (optional)

Heat the butter and a good glug of NoMU Extra Virgin Olive Oil in a frying pan and add onions and NoMU Provençal Rub. Sauté for a couple of minutes, then reduce heat to low and cook the onions for about 20 minutes, or until they are sweet and soft.

Remove from heat and allow to cool.

Preheat oven to 190 °C.

Roll the puff pastry out into a rectangle or square about 1 cm thick and score a border approximately 2 cm in from the edges.

Spread the cooled onions evenly over the pastry and arrange the anchovies neatly in a lattice pattern over the onions.

Scatter the sundried tomatoes and olives on top and season with NoMU Sea Salt NoMU Black Pepper. Be cautious with the salt, as the anchovies are quite salty.

Place in the oven and bake for about 30-40 minutes or until the pastry is cooked through and crisp.

Remove from the oven and garnish with fresh basil and dollops of pesto just before serving.