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Easy Cheats Pissaladière on a Baguette Recipe

Slow-cooked caramelised onions, anchovies and black olives on a crispy toasted baguette. All the flavour of a classic French pissaladière with no dough and no proving. Serves 2 as a light lunch or 4 as a snack.
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A cheats pissaladiere on baguette
Prep Time:10 minutes
Cook Time:45 minutes

Ingredients

  • 2 small baguettes approximately 25 to 35cm each, or 1 larger baguette
  • A generous splash of olive oil
  • 3 large white onions peeled and thinly sliced
  • 4 garlic cloves finely chopped
  • 1 tsp fresh thyme leaves
  • 6 anchovy fillets finely chopped, plus 6 whole fillets to garnish
  • A small handful of pitted Kalamata olives to garnish
  • Freshly ground black or white pepper

Instructions

  • heat to low and cook slowly for 20 to 25 minutes, stirring regularly, until the onions are very soft and lightly golden. Do not let them brown.
  • Stir through the chopped anchovies and season with a little pepper. Remove from the heat.
  • Preheat the oven to 180°C (350°F).
  • Slice a third off the top of each baguette lengthways so the base is slightly thicker than the top. Press your fingers into the cut surface to semi-hollow out the bread slightly. This helps the onion mixture sit in the baguette rather than sliding off.
  • Divide the onion mixture evenly between the two baguettes and spread in a generous layer. Lay 3 whole anchovy fillets across the top of each baguette in a criss-cross pattern, or cut thicker fillets in half lengthways and use 6 halves per baguette. Dot the olives along the top.
  • Bake for 20 to 25 minutes until golden and crisp.
  • Serve hot with a crispy green salad, or allow to cool and serve at room temperature.

Notes

The onion mixture can be made up to three days ahead and stored in the fridge. Reheat gently before spreading on the baguettes. Double the onion quantity and use the leftovers in sandwiches, on pizza, or stirred through pasta. This dish is also excellent cold, making it a good picnic or packed lunch option.
Storage: Store leftover assembled pissaladière wrapped in foil at room temperature for up to one day, or in the fridge for up to two days.
Reheating: Reheat in the oven or air fryer at 180°C (350°F) for 8 to 10 minutes until warmed through and the bread has crisped up again.
Freezing: Not suitable for freezing once assembled. The onion mixture alone freezes well for up to one month.
Servings: 2