Although the summertime weather isn’t always kind to us in Britain, an easy way to evoke the sunnier climes of Southern France is through this traditional French recipe. Rather than a classic dough, my version is entirely gluten-free and won’t leave you feeling bloated or lethargic. Light and fresh, it’s delicious served with a colourful, crisp salad.
- 5 tbsp extra virgin olive oil
- 5 medium onions, thinly sliced
- 2 bay leaves
- 2 large garlic clove, sliced
- 2 clove
- 3 sprigs of thyme
- a generous pinch of salt
- 90g anchovies
- 50g black olives
- 150g ground almonds
- 2 tbsp tapioca flour
- 1 tsp fine salt
- 4-5 sprigs of fresh picked thyme leaves
- 120g coconut oil, room temperature
- 1 egg
- 1 egg yolk
In a heavy bottomed saucepan heat the oil and add the onions, bay leaves, garlic, cloves, thyme and salt. Cover and leave it to cook gently for 60 minutes. The onions will reduced in volume and become a deep golden but should not burn, stir very occasionally.
Pre-heat the oven to 180. Line a baking sheet with baking paper.
To make the pastry, combine all the ingredients in a food processor and blend until smooth, you may need to push this down a few times. Lay out on a strip of cling film and ¼ of the dough in the middle, cover with another strip of cling film and roll into a rectangle 11x15, lay on a tray and repeat 4 times. Place in the freezer for 20 minutes. Carefully peel back the one layer of cling film and invert the frozen pastries bases onto a lined baking sheet and peel off the second layer of cling film. Bake for 10-15 minutes until golden.
Remove from the oven, allow to cool for 10 minutes. Spread the onion mix on top, leaving a small border. Arrange the anchovies in diagonal lines that cross over each to form diamond shapes, place an olive in the middle of each diamond.
Cook in the oven for 5-6 minutes, allow to cool on the tray for 5 minutes then gently slide onto a chopping board, this is delicate pastry. Delicious served warm or cold.