Leek, green olive and sultana pissaladière

Name: Leek, green olive and sultana pissaladière
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 200g strong white bread flour; 2 tsp easy-blend dried yeast; olive oil; 500g leeks finely sliced; 3 tbsp golden sultanas; 75g parmesan or vegetarian alternative finely grated; 16 green olives pitted and quartered; 2 bay leaves halved

Published: February 3, 2015 at 11:14 AM

Save recipe

Serves 4

Easy

Total time: 1 hr and 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Pissaladière is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Italian pizza. This is a great version using leeks, green olives and sultanas

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

200g strong white bread flour
2 tsp easy-blend dried yeast
olive oil
500g leeks

finely sliced
3 tbsp golden sultanas
75g parmesan or vegetarian alternative

finely grated
16 green olives

pitted and quartered
2 bay leaves

halved

Nutrition: per serving

kcal526
fat25.7g
saturates6.5g
carbs53.8g
fibre5.9g
protein16.8g
salt2.3g

Method

step 1

Put the flour, 1 tsp salt and the yeast in a bowl, add 150ml hand-hot water and 2 tbsp olive oil, then mix everything together using a wooden spoon and then your hands. Tip onto a floured surface and knead until the dough is smooth but not sticky. Put in a bowl and cover, then leave to rise for an hour or until the dough has doubled in size.
step 2

Heat 4 tbsp oil in a large frying pan, add the leeks, stir, then cover and cook very gently for 40-50 minutes, stirring every now and then. You want the leeks to soften completely without turning brown. Season well and stir in the sultanas.
step 3

Heat the oven to 220C/fan 200C/gas 7. Oil a baking sheet. Knead the dough to knock out any air, then roll and press it out to make a large rectangle. Sprinkle the parmesan over the surface. Spread the leek mixture on top of the parmesan, add the olives to the top (make a pattern if you like) and dot the bay halves over. Drizzle with a little more olive oil. Bake for 25-30 minutes or until the bread base is cooked through.

Check out our best leek recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue