Puff Pastry Pissaladière
recipe
Puff Pastry Pissaladière
No commentsIngredients
- 1 green pepper, deseeded and quartered
- 1 red pepper, deseeded and quartered
- oil for greasing
- 350g puff pastry, defrosted if frozen
- 150g chunky passata
- 1 tsp tapenade
- 175g cooked and peeled prawns, defrosted if frozen
- 50g anchovies, cut in half lengthways
- 10 pitted black olives
- salad, to serve
Serves:
6
Preparation:
25
Cook Time:
30
Total Time:
55min
Directions
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- Preheat the grill to high and cook the peppers until the skins are blackened. Place them in a plastic bag and set aside.
- Preheat the oven to //gas mark Grease and dampen a baking sheet. Roll the pastry to cm x cm/in x in. Draw a border around the pastry m/n from the edge with a knife, taking care not to cut right through. Decorate the edging with a criss-cross pattern and place on the baking sheet. Mix the passata with the tapenade and spread over the pastry, leaving the decorated border clear.
- When the peppers have cooled, remove the skin and cut into dice m/&#in square. Mix with the prawns and scatter over the tomato mixture. Lay anchovies in criss-crosses and place an olive in the middle.
- Cook in the middle of the oven until the pastry is golden (- minutes). Cut into squares and serve with salad.
Source: Tesco
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