Summer veg pissaladière
Prep
15 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is my go to summer dinner when I want something that feels fancy but comes together surprisingly quickly. A classic pissaladière gets a fresh vegetable twist with roasted peppers, courgette, and sweet caramelized onions all piled onto buttery puff pastry. The anchovies might sound intimidating, but they melt into a savory depth that makes the whole thing sing. Red peppers are packed with vitamin C, so you're getting real nutrition alongside pure deliciousness. What I love most is that it's ready in under an hour from start to table, and using a shop bought pastry sheet means there's zero stress involved. It's perfect served warm or at room temperature with a simple salad on the side.
Ella x
Ingredients
- 2 tbspessential olive oil( olive oil, plus a little extra for dressing (optional))
- 2onion(onions, thinly sliced)
- 2red pepper(red peppers, deseeded and thinly sliced)
- 1courgette(thinly sliced)
- 320 gramsjus-rol all butter puff pastry sheet(sheet all butter puff pastry)
- 50 gramsanchovies in oil(anchovies, drained, each fillet halved lengthways)
- 8pitted black kalamata olives(pitted black olives, halved (Kalamata were used here))
- 1basil(leaves only)
- 120 gramsbaby leaf salad(to serve)
- 1red wine vinegar(to serve (optional))
Detail level
Instructions
- 1
Heat the oil in a large, deep frying pan, then add the onions, peppers and courgette. Cook gently for 20 minutes, or until soft and sweet. Season to taste, then set aside to cool slightly
- 2
Preheat the oven to 220°C, gas mark 7. Unroll the pastry onto a baking sheet, leaving it on its paper to prevent it from sticking. Using a sharp knife, score a line 1cm in from the edge of the pastry to create a border
- 3
Spread the vegetables over the pastry, keeping them within the border, then bake for 20-25 minutes, until crisp and golden.
- 4
Arrange the anchovies over the vegetables in a criss-cross pattern, placing half an olive in the centre of each cross. Scatter the basil leaves over the pissaladière, cut into quarters and serve with the salad, dressed with a little oil and a drop of red wine vinegar, if liked.
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