The pissaladière (a pizza-like offering with caramelized onion, olives and anchovy) is a traditional Provençal speciality and one of the oldest culinary delights from Nice, but there’s nothing like putting a fresh spin on an old favourite to give it new life… and taste! Here’s a delicious homemade pissaladière recipe from Naturopathic Nutritionist Erica (watch video below).
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I make my own version of this classic dish from the South of France. Traditionally, it doesn’t include tomatoes, but I love the extra freshness. Red onions also add a boost of antioxidants and prebiotics for gut health and immunity.
Ingredients:
- 2 red onions
- 1 large tomato
- Olives (unpitted)
- Thyme
- Olive oil
- Nutritional yeast
- Ready-made pastry (I used a gluten-free, vegan one) or you can make your own (I did not have the time).
Method:
- Slice the onions and tomato.
- Cook the onions in a pan with olive oil and a little water for 15 minutes until soft. (I add a few tbsp of water to healp moisten the onion).
- Once done, in a bowl mix the cooked onions with 4 tbsp olive oil, salt, pepper, and 1 tbsp nutritional yeast.
- Spread the mix onto the pastry, drizzle with olive oil, and top with tomato slices, thyme, and olives.
- Bake at 200°C for 25 minutes until crispy.
Enjoy as a starter or side dish! 🍅💌
WATCH Erica shows just how to create a yummy Pissaladière with her homemade recipe
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