Speedy Pissaladière

To finish British Pie Week, today is Amy's birthday pie. For this one I have created a sort-of Pissaladière. I have chosen this for Amy as it is a French dish, a country very dear to both of us (plus, she loves anchovies). Pissaladière is traditionally a type of pizza, originating from Nice and topped with onions, tomato, black olives and anchovies.

I have made my own twist, using red onions and a spelt flour scone base. This makes it a quicker dish than baking a yeasted base. With essential fats from the anchovies a high fibre, low gluten base using wholemeal selt fl, this is a quick and healthy meal that can be enjoed hot or cold.



220g wholemal spelt flour

60g butter

220ml milk

1/2 tsp baking powder

pinch salt

3 medium red onions

4 cloves garlic

2 tins anchovies

6-8 black olives

Few springs thyme

Salt and pepper

Ghee or coconut oil for cooking

Prehat the oven to 200c.

Mix together the flour baking pwder and salt. Add the butter until the mix resembles bread crumbs and then add the milk, mixing to form a dough. Roll out and line a baking tin.

Chop the onions and garlic. Heat a teaspoon of ghee or coconut oil in a pan and add the onions and garlic. Gently cook for 8-10 minute suntil soft. Add the tinned tomatoes and thyme and cook for a further 10 minutes.

Spread the tomato mixture over the base and add the anchovies in criss crossed lines. Slice the olives in half and place them either in the middle of each space left by the anchovies or where they cross.

Bake in the oven for 20-25 minutes.

Enjoy hot or cold with a fresh salad - this works well as a portable lunch.

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© 2014 by Kirsty Williams Nutrition.