Name: Summer Pissaladière
Cook time: 1 h 10 min
Yield: 8
Ingredients: 3tbsp olive oil; 10g unsalted butter; 8 echalion shallots, peeled and cut into slim wedges; 2 garlic cloves, finely chopped; 1 large red pepper, deseeded and thinly sliced; 1 courgette, thinly sliced; 1 x 320g puff pastry sheet; 1tbsp milk; 150g goat’s cheese log, cut into 1cm rounds; 2 x 50g anchovy fillets in oil, drained and patted dry; About 20 pitted black olives

VMG Recipes