Pissaladière: Anchovy & Olive tart with Drunken Sailor Onion, Cranberry & Bourbon Relish
A French classic with a Drunken Sailor twist!
The sweetness of our Drunken Sailor Onion, Cranberry & Bourbon Relish, layered with the salty anchovies and Kalamata olives is bloody delish.
This tart is the perfect easy lunch for ya guests, a dish to take to a summer BBQ, or perhaps a simple snack whilst watching the footy.
Using frozen, shop-bought puff pastry (with the option to make your own shortcrust if you wish) this recipe really is easy - honestly!
INGREDIENTS:
- Drunken Sailor Onion, Cranberry & Bourbon Relish (you'll need a whole jar)
- All butter puff pastry sheet
- x1 can of quality anchovies (we recommend Ortiz Anchovies in Olive Oil)
- Small jar of pitted Kalamata black olives
METHOD:
- Lay out x1 sheet of ya puff pastry on a big chopping board
- Slice off approx. 1cm of your pastry along each of the four edges, and lay back onto each edge, to make a full boarder (this will be your puff crust)
- Spread a whole jar of Drunken Sailor Onion, Cranberry & Bourbon Relish onto your pastry, avoiding the layered edges/boarder
- Place on your anchovies diagonally - make sure these are spread out evenly
- In between these, place on your pitted Kalamata olives
- Whack in the oven at 200°C for 20 minutes
- Once a nice golden brown colour, whip out of the oven
- Once cooled, slice, sprinkle with thyme leaves, and serve. Bangin'!
