This is I think the architypical street food in the south of France, you can still pick up a warm and delicious slice in Pezenas market on Saturdays, Elizabeth David talks about grabbing a slice for breakfast in Antibes in the thirties.

I hate to insult the whole of Italy but have no doubt that it predates the pizza, just think of what the principal ingredient of a pizza is and when Columbus brought these fruits over from the US of A for the first time.

Also unlike the pizza it doesn’t here (in French markets at any rate) come with any variations (sorry Donal) but is made with caramelised onions, anchovies and black olives only.

I get whole anchovies from Collioure and fillet them myself, they are much meatier than the tinned fillets.

That said I fairly inevitable make my otherwise traditional version with a short crisp base rather than traditional bread dough- this is because I am serving it as a starter and don’t want to fill up my guests.

Here is the version I call my Languedoc Pissaladiére :

Base
225g (8 oz.) Flour
110g (4 oz.) Butter
1 Egg
1 tbs Water

Topping:
3 tablespoons Olive Oil
4 Large Onions sliced thinly

2 oz. Anchovies (1 small tin)
2 oz. Black Olives ( stoned)

Base:
Make the base like you would make shortcrust pastry.

Either rub the butter into the frour by hand or in a food processor.
Bind into a dough with the egg and the water.
Leave this for an hour in the fridge to rest.

Roll this out to line an oiled 12″ round pan (or a swiss roll tray)

Set the oven to 200C 400F gas 6.
Cook the pastry base at this temperature for 15 mts until brown and crisp
(I find there is no need to weigh this down)

Topping:
In a large pan cook the sliced onions-covered- in the olive oil on a low heat until they are soft and melting.
Then remove the lid and cook fast until the brown but not burn (stir from time to time)
Spoon these over the dough base.

Slice the anchovies in two along their length and make a lattice on top of the onions with them.Into each square put a stoned olive.
Cook in a moderately hot oven (190C,375F,Gas 5) for about 20 to 25 mts..
Serve this hot or at room temperature.