Pissaladiere
Ingredients for 6 portion(s)
- 375 g pack ready rolled puff pastry
- 1 tbsp oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 100 g mushrooms, sliced
- 2 tbsp Kikkoman naturally brewed soy sauce
- 200 g can chopped tomatoes
- 50 g anchovies, sliced lengthways
- 50 g grated parmesan, plus extra for garnish
- 5-6 pitted black olives, halved
- to glaze: 1 egg yolk mixed with 1 tsp Kikkoman naturally brewed soy sauce
Preparation
Preheat the oven to 200C/ Gas mark 6.
Heat the oil in a small pan and fry the onion and garlic until soft.
Add the mushrooms and the soy sauce and cover and cook for 3-4 mins.
Add the chopped tomatoes and stir well. Return to the boil and let simmer gently for 5-10 mins until the sauce has thickened and reduced. Remove from heat and let cool.
Lay out the pastry on a greased baking sheet. Use a table knife to mark out a rectangular border, 2 cm around the edge of the pastry.
Spread the tomato paste thinly over the centre of the pastry, leaving the border edges clear. Sprinkle the parmesan over the paste and arrange the anchovies over the top with the black olives.
Use a pastry brush to glaze the pastry border with the soy sauce and egg mixture. Bake in the oven for 15mins until the pastry is cooked and golden.
Add more parmesan shavings to decorate and serve warm or cool.
Quick and easy tray bake, using ready made puff pastry. Perfect for al fresco eating, served on a platter or cut into slices for a picnic. Vegetarians could omit the anchovies.
Used products in this recipe
Ingredients for 6 portion(s)
- 375 g pack ready rolled puff pastry
- 1 tbsp oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 100 g mushrooms, sliced
- 2 tbsp Kikkoman naturally brewed soy sauce
- 200 g can chopped tomatoes
- 50 g anchovies, sliced lengthways
- 50 g grated parmesan, plus extra for garnish
- 5-6 pitted black olives, halved
- to glaze: 1 egg yolk mixed with 1 tsp Kikkoman naturally brewed soy sauce
