Pissaladière

A classic recipe from southern France, this tart celebrates the sour- sweet play-off that happens between the caramelised onions and the olive and anchovy topping. You can make this with a pizza dough or good-quality shop-bought puff pastry, but the pastry base I’ve included here is super simple. It uses olive oil rather than butter, so it can be quickly stirred together in a bowl.

It feels a bit sneaky making it this way, but the end result is a surprisingly soft and flaky pastry.<