Pissaladière

METHOD

• 1)

  In a large pot, place the oil and the butter on medium heat. When melted, add the onions and about 3 to 5 tbsp of water.

• 2)

  Take off the heat, then add the drained anchovies and using a wooden spoon, crush and mix it into the onions.

• 3)

  Gently cook the onions for about 30min. You want them to turn translucent before turning a light golden color.

• 4)

  We want them confit and not crunchy nor burnt. Keep mixing from time to time.

• 5)

  Add some thyme leaves from a few sprigs.

• 6)

  Leave aside to cool.

• 7)

  Preheat the oven to 200C.

• 8)

  Separately, on a baking sheet lined with baking paper, unroll a sheet of puff pastry.

• 9)

  Using a small very sharp knife, score an edge of about 1” or 2-3cm.

• 10)

  Prick only the center part with a knife (not the edges).

• 11)

  Spread mustard in the center part, top with thin slices of comté if using, sprinkle with dried zaatar and finally add the cooled onion mix. Sprinkle some fresh thyme.

• 12)

  In a small bowl, whisk the egg yolk with a touch of cream.

• 13)

  Gently brush on the edges of the pastry.

• 14)

  Sprinkle with dried zaatar.

• 15)

  Transfer to the preheated oven and bake for 20-22 min until puffed and golden.

• 16)

  Serve warm, at room temp or cold.