|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
|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
|1.5kg brown onions, finely sliced
60g duck fat
1 bulb garlic, roasted, mashed
Murray River Sea Salt and pepper to taste
10 baby basil shoots
|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.|
|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.|
|1.||Return to the oven and cook for a further 5 minutes to warm through. Garnish with baby basil and serve immediately.|
|Leftover tomato fondue may be frozen for later use.
Turkish bread, split in half lengthways, may replace the pastry. Cook as per pastry instructions.