Pissaladière with Sardines

Name: Pissaladière with Sardines
Yield: Serves Eight as a Starter
Cuisine: United Kingdom
Ingredients: 100ml (3½fl oz) warm water; 2 teaspoons dried yeast; 300g (10½oz) strong bread or ‘00’ flour, plus extra for dusting; 300g (10½oz) strong bread or ‘00’ flour, plus extra for dusting; grated zest of 1 lemons; 1 teaspoon salt; 150g (5½oz) unsalted butter, softened; 2 large eggs; 2 tablespoons olive oil, plus extra for sprinkling; 6 onions, peeled and thinly sliced; 3 sprigs of thyme; 8 fresh sardines, filleted; 12 canned anchovy fillets in oil, drained and halved lengthways; 12 canned anchovy fillets in oil, drained and halved lengthways; 2 red chillies, deseeded and thinly sliced (optional); 12 black olives, halved and stoned; salt and black pepper; salt and black pepper

Preparation info

Serves
Eight
as a Starter

Difficulty
Medium

Appears in

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.

Ingredients

For the Dough

2 teaspoons dried yeast
100ml (3½fl oz) warm water

Europe
United Kingdom
Starter
Stew
Pescatarian
England
Baking
Spicy
August

Method

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