Pissaladière with Sardines

Preparation info

  • Serves


    as a Starter
    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A rectangular baking dish with shallow sides is ideal for a pissaladière but if improvisation leads you to a tart tin or even a paella pan, so be it. Puff pastry can, of course, be substituted for the bread dough.


For the Dough

  • 2 teaspoons dried yeast
  • 100ml (fl oz) warm water


For the dough, dissolve the yeast in the warm water and set it in a warm place while you gather the other ingredients. Combine the flour, salt and lemon zest in a bowl and make a well in the middle. Break the eggs into the well, add the softened butter and pour in the yeast mixture, which should be foamy with bubbles. Mix with a wooden spoon to form a soft and smooth dough. Dust it with flour a