Yet another riff on my olive oil dough theme: I call it inside-out pissaladière as this one contains home-made onion confit, flaked tuna and a sprinkle of capers. I ate it – just catching a last morsel for this snap – for lunch then made another variation for Mr T’s tomorrow but this time added a few anchovies and a scatter of Waitrose’s frozen Grilled Peppers for an antioxidant+fibre hit & run. Made in a toaster oven it’s convenient and economical; two of my favourite things. Oh, and very very tasty.
Brush with olive oil halfway through (200C for 30 mins) for a deliciously friable crust .
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