For the pastry
– mix together all ingredients in a large bowl (using
a knife) until just combined. Knead lightly on a floured surface, wrap
in cling film and set aside to chill for at least 30 minutes.
Preheat oven to 180°C and place a pizza stone (or heavy baking tray)
on the lowest shelf of the oven.
For the filling
– heat oil in a large heavy-based fry pan and cook
onions and garlic over a medium heat for 5 – 7 minutes. Add water
and remaining ingredients and continue cooking until very well
cooked and golden.
To assemble
– roll out pastry on a large piece of baking paper –
approximately 28 × 40cm – and place on a baking tray.
Roll edges inward to form the outside edge of the crust.
Spread with pesto, then the cooked filling mixture. Lay prosciutto
over and then sprinkle with cherry tomatoes and pine nuts.
Bake on the pizza stone for 30 – 40 minutes or until crisp and
golden. Scatter with fresh basil and serve.
“Nikki made this for some of the cookbook food team after a very long
day in the kitchen... we didn’t think we could eat another thing,
but couldn’t resist this!”
For the pastry
3 cups plain flour, sifted
2 tsp baking powder
1 tsp salt
1
⁄
2
cup olive oil
1 cup lukewarm water
For the filling
2 tbs olive oil
2 large onions, finely sliced
4 garlic cloves,
peeled and crushed
1
⁄
4
cup water
2 tbs fresh thyme
1 small red chilli,
de-seeded and finely chopped
2 – 3 large field mushrooms,
finely sliced
salt and freshly ground pepper
For the topping
1
⁄
2
cup pesto
15 – 20 slices prosciutto
1
⁄
2
cup cherry tomatoes, halved
1
⁄
2
cup pine nuts
1
⁄
4
cup fresh basil
PISSALADIÈRE
SERVES
6 – 8
PREP TIME
40 mins
COOK TIME
30 – 40 mins
Nikki Dew
Mother of Oliver Y10
and Matthew Y3
Current students 2014
WINE MATCH – CHARLES WIFFEN PINOT NOIR
Deep red brick in colour, the wine exudes aromas of cherry, red currant, cigar box and
chocolate, with hints of toasty oak.
The palate exhibits similar flavours with the addition of fine tannins and liquorice,
with a warm, spicy finish.
196
FOR THE WEEKENDS/OUTDOORS
