INGREDIENTS
| 400g puff pastry, rolled to 15cm x 25cm, 5mm thick
150g tomato fondue 150g caramelised onion 1 can Ortiz anchovies, drained 30 Kalamata olives, pitted, halved 1 red capsicum, roasted, peeled and thinly sliced 5cm lengths |
Tomato Fondue
| 2.5kg Roma tomatoes, cut in half and seeds discarded
5 garlic cloves 1 tablespoon tomato paste 5 shallots, peeled and thinly sliced ½ teaspoon Murray River Sea Salt 3 sprigs thyme 1 bay leaf |
75ml olive oil
Caramelised Onions
| 1.5kg brown onions, finely sliced
60g duck fat 1 bulb garlic, roasted, mashed Murray River Sea Salt and pepper to taste |
To Serve
10 baby basil shoots
METHOD
Tomato Fondue
| Pre-heat oven on Fan Plus at 180°C. | |
| 1. | Place tomatoes, garlic and tomato paste in the large bowl of a food processor. Process to a puree and season with salt to taste. |
| 2. | Spread the tomato mixture into a baking paper lined multi-purpose tray and top with the shallots, thyme and bay leaf.
Cover with another sheet of baking paper, place in the oven on shelf position 3 and cook for 3½ hours, or until most of the moisture has evaporated. |
| 3. | Remove tomato mixture from the oven and pass through a fine sieve. |
| 4. | Set fondue aside until required. |
Caramelised Onions
| 1. | Heat the duck fat in a large frying over medium heat, Induction setting 5, until melted. |
| 2. | Add onions and increase the heat to medium, Induction setting 6 and cook, covered for 10-15 minutes.
Remove the lid and continue to cook until the onion is soft and has no bite when tasted, approximately 1 hour. |
| 3. | Add the roasted garlic paste and cook for a further 2 minutes, then set aside to cool. |
| 4. | Pre-heat oven on Intensive Bake at 190°C. |
| 5. | Place puff pastry on a baking tray, dock with the tine of a fork all over to prevent the puff rising too much. Place on shelf position 1 and cook for 14 minutes
or until cooked through. Remove the cooked pastry from the oven, leave the oven on to cook the Pissaladiere. |
| 6. | Place a baking tray on top of the cooked pastry to press flat. Cool the cooked pastry to room temperature before topping with tomato fondue. |
| 7. | Spread 150g tomato fondue over the cooked pastry, scatter the tomato with 150g caramelised onions. |
| 8. | Arrange the capsicum slices and anchovies (split down the middle if large) in a diamond pattern. Fill each diamond with half an olive. |
To Serve
| 1. | Return to the oven and cook for a further 5 minutes to warm through. Garnish with baby basil and serve immediately. |
Note
| Leftover tomato fondue may be frozen for later use.
Turkish bread, split in half lengthways, may replace the pastry. Cook as per pastry instructions. |
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
