Pissaladière scrolls

Pissaladière scrolls
  • Serves icon Makes 12
  • Time icon Hands-on time 1 hour 15 min, plus proving and cooling, oven time 25 min

A pissaladière is a provençal tart that pairs caramelised onions with black olives and anchovies. In Anna Higham‘s recipe, the ingredients are wrapped in a rich brioche to make beautiful savoury scrolls that are so full of flavour. Anna Higham is a Scottish pastry chef, baker and writer and is soon to open Quince Bakery in Islington, after a career in London’s top kitchens. Her debut cookbook The Last Bite is a love letter to seasonal desserts and baking.

Anna says “I plan on taking these scrolls on many a picnic. Take your time cooking the onions; we want to coax out all that wonderful sweetness. Treat the long cook as a meditation on the beauty of the simplest ingredient.”

If you love a pissaladière, try Julia Busuttil Nishimura’s version that’s heart enough to enjoy in winter too.

Nutrition: per serving

Calories
227kcals
Fat
13g (7.8g saturated)
Protein
5.5g
Carbohydrates
20g (4.5g sugars)
Fibre
1.9g
Salt
1g
Calories
227kcals
Fat
13g (7.8g saturated)
Protein
5.5g
Carbohydrates
20g (4.5g sugars)
Fibre
1.9g
Salt
1g

Ingredients

  • 100g unsalted butter
  • 1 tbsp olive oil, plus extra to grease
  • 1 bay leaf
  • 700g mixed onions (a combination of banana shallots and red onions is my favourite), finely sliced
  • 100g black pitted olives
  • 100g jar anchovies, drained but reserving the oil
  • ½ quantity brioche dough
  • Plain flour to dust

Method

  1. Melt 75g of the butter in a heavy-based pan over a low-medium heat, then add the olive oil and bay leaf. Add the onions along with a generous pinch of salt, a couple of grinds of black pepper and 2 tbsp water. Mix well, then cover with a tight-fitting lid. Cook for 30 minutes or until the onions are completely soft and melting.
  2. Remove the lid and continue cooking the onions for another 30-45 minutes. They should start to brown a little and any liquid should evaporate away. You want a thick sticky mass of onions. Roughly chop the olives and anchovies and stir gently into the onions. Taste to check the seasoning; the olives and anchovies will provide plenty of salty punch so go gently with the salt. Allow the mix to cool completely.
  3. Lightly oil a large roasting tin and line with baking paper. Turn out your brioche dough onto a lightly floured surface and use a rolling pin to roll it into a rectangle about 25cm x 36cm. Spread the onion mixture out evenly over the surface of the dough. Roll the dough up, starting at a long edge, like a swiss roll. Cut the long roll into 12 equal pieces and lay them flat (cut-side down) in the lined tin, spaced evenly. Loosely cover and leave somewhere warm to rise for 1 hour.
  4. After an hour, heat the oven to 220°C fan/gas 9. Bake the scrolls for 20-25 minutes until golden. Meanwhile, combine the oil from the drained anchovies with the remaining butter in a small pan and melt together. As soon as the buns come out of the oven, brush them liberally with the anchovy butter. Allow to cool slightly, then serve warm.

Recipe By

Anna Higham

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