SERVES: 8

METHOD

1. Preheat oven to 220°C (200°C fan-forced) and lightly oil a rectangular baking tray.

2. Bring a saucepan of water to the boil. Add sliced potatoes and cook for 5 minutes or until just tender. Drain, refresh under cold water and set aside until required.

3. In a large saucepan, heat olive oil and butter together over a low heat. Add onion, garlic, salt and pepper stirring until well coated. Cover and cook for 1 hour, stirring every 10 minutes to prevent onion sticking. Add tomato paste, 2 teaspoons each of thyme and rosemary and cook for a further 15 minutes. Remove from heat and allow to cool.

4. On a clean lightly floured bench, roll dough to fit prepared baking tray. Place on baking tray and evenly spread with ¾ cooked onion mixture. Place cooked potato slices on top, followed by remaining onion mixture, anchovies and olives. Bake in preheated oven for 35 minutes or until dough is cooked through and golden. The base should sound hollow when tapped. Place Pissaladiere on wire rack to cool.

To serve, scatter remaining thyme leaves over the top.

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