PISSALADIERE

50g butter

1 tablespoon olive oil

3 large onions (600g), peeled and sliced thinly

2 cloves garlic, crushed

1 bay leaf

1 sprig fresh thyme

1 tablespoon baby capers, rinsed

3/4 cup (110g) self-raising flour

3/4 cup (11g) plain flour

30g butter, extra

3/4 cup (180ml) buttermilk

20 drained anchovy fillets, halved lengthways

1/2 cup (90g) small seeded black olives

Heat the butter and oil in a large saucepan over low heat and add the onions, garlic, bay leaf and thyme. Cover the pot and let the mixture cook gently for about 30 minutes, stirring occasionally. You want the onions to be soft but not browned.

Let the mixture cook uncovered for a further 10 minutes. Remove the bay leaf and thyme, and stir in the capers.

Preheat the oven to 220°C and oil an oven tray.

Make the base by sifting the flours into a large bowl. Rub in the extra butter, and then stir in the buttermilk to form a soft dough (mine needed more flour). Turn the dough on to a lightly floured surface and knead until it is smooth.

Roll the dough into a rectangular shape that is about 25cm x 35cm. Place on to the tray.

Spread the onion mixture over the dough, up to the edges. Top with the anchovy fillets, placing them in a diamond pattern. Put an olive in the middle of each diamond.

Bake for about 30 minutes, or until the base is crisp.

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