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Zucchini and Feta Pissaladière

Pissaladière is a kind of pastry-based pizza originating from the south of France, where it’s traditionally topped with slow-cooked onions and a lattice pattern of anchovies with olives in the centre. You could also combine thinly sliced potatoes, feta, rosemary and anchovies or try my Sausage, Tomato and Olive Pissaladiere. 

Annabel Langbein Zucchini and Feta Pissaladière Recipe
Annabel Langbein Media
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Zucchini and Feta Pissaladière
Olive Oil Pastry 2 cups flour 1 tsp baking powder 1 tsp salt 1/3 cup extra virgin olive oil 2/3 cup lukewarm water Zucchini Topping 3-4 zucchini 2 tbsp extra virgin olive oil 2 spring onions, chopped 1 clove garlic, finely chopped 1½ tsp finely chopped red chilli, to taste 1 tbsp finely chopped rosemary leaves 2 tbsp chopped thyme leaves 1 tbsp lemon juice 1 tsp salt ground black pepper 12-14 cherry tomatoes, halved 100g (3½ ounces) feta, preferably goat 2 tbsp pine nuts torn basil and mint leaves, to garnish

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/zucchini-and-feta-pissaladi%C3%A8re/3368/
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Prep time:
15 mins
Cook time:
30 mins
Serves:
6-8

Olive Oil Pastry

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/3 cup extra virgin olive oil
  • 2/3 cup lukewarm water 

Zucchini Topping

  • 3-4 zucchini
  • 2 tbsp extra virgin olive oil
  • 2 spring onions, chopped
  • 1 clove garlic, finely chopped
  • 1½ tsp finely chopped red chilli, to taste
  • 1 tbsp finely chopped rosemary leaves
  • 2 tbsp chopped thyme leaves
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ground black pepper
  • 12-14 cherry tomatoes, halved
  • 100g (3½ ounces) feta, preferably goat
  • 2 tbsp pine nuts
  • torn basil and mint leaves, to garnish

To make Olive Oil Pastry, combine flour, baking powder and salt in a bowl. Mix oil and water together and tip into flour. Mix with a knife until dough comes together; it should be soft and supple. Cover and rest for at least 30 minutes or overnight in the fridge.

To prepare the Zucchini Topping, grate the zucchini onto a clean teatowel. Pull up the sides of the teatowel, twist and squeeze tightly over the sink to remove liquid. Heat olive oil in a frypan and cook spring onions, garlic and chilli over a medium-low heat until softened but not browned (about 2 minutes). Add zucchini, rosemary, thyme, lemon juice and salt and pepper and fry for a few more minutes until zucchini is just softened.

Preheat oven to 220°C (425°F). Cut baking paper to the same size as a baking tray measuring about 33cm x 38cm (13 x 15 inches). Place tray in the oven to preheat (this will ensure a crisp base). Place baking paper on a clean bench and roll out Olive Oil Pastry on top until it is the same size as the baking paper. Fold in edges of dough by 1cm (1/2 inch) to form a raised border.

Spread Zucchini Topping over pastry base and top with cherry tomatoes (squeeze out the juices first so the pastry doesn’t go soggy), crumbled feta and pine nuts.

Slip baking paper and pissaladière onto the preheated baking tray and bake until crisp and golden (about 30 minutes). Garnish with torn basil and mint leaves and serve warm or cold.

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1 comments

Do you think I could make the zucchini topping the day before? So i can just put it all together quickly for a ladies lunch? Thanks
Dadlam February 13, 2017
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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