Pissaladiere (ish)

Did you know Jus-Rol pastry doesn’t have any dairy in it? Useful to know. I cooked Beef Wellington for a Christmas meal with my family on the 30th, using all-butter pastry but made Salmon Wellington for Jo using Jus-Rol. I had some sheets of pastry left so I knocked up a quick canapĂ© type thing with it for a NYE party we went to. It’s based very loosely on a recipe I saw ages ago for something called “pissaladiere’ and always fancied doing. This is as easy as making pizza from a base, and you can vary the toppings according to your audience (vegan, vegetarian, or omnivore!). I believe the ‘true’ pissaladiere is filled with very slowly cooked and caramelised onions and then criss-crossed with anchovies, hence the ‘ish’.

Take a sheet of puff pastry, place on some baking parchment on a baking tray. Score with a sharp knife all the way round about half an inch in from the edge – this will let the outside puff up while the middle is held down by the topping.

Brush the middle area with sun-dried tomato puree, and then arrange some asparagus spears, halved lengthways, in a criss-cross pattern over it. Add some roasted peppers or cherry tomatoes or both.

Bake in a preheated oven according to the pastry instructions or at 180 for about 15 minutes.

Some good variations are swapping the sun-dried tomato puree for pesto (vegan if necessary), or adding some sliced mozzarella or goats cheese (obviously no longer vegan!). I’m a fan of draping some anchovies over as well but that’s not to everyone’s taste!

Slice it into pieces – small for canapĂ©s or if you wanted you could serve larger pieces with a dressed salad for a starter or a light lunch.

I would have included a photo but it went too quickly! Sorry!