Recipe

Pissaladiere (mediterranean Tart) Recipe

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Ingredients

Directions

Step #1 Pre-heat the oven to 375F, 190 C, gas mark 5.
Step #2 Rub the flour & margarine together until it forms fine crumbs, then mix in the dried mixed herbs & salt; mix to a firm dough with a small amount of cold water (you can make the pastry in your food processor/blender).
Step #3 Roll out the pastry & line a 9 inch flan dish; bake the crust blind for approximately 15-20 mins, removing the baking beans & paper for the last 5 mins of coking to allow the pastry to crisp up; when cooked, set aside to cool in the flan dish.
Step #4 Meanwhile carefully fry the onions & garlic in the oil for about 10 mins until soft & transparent; stir in the the nutmeg, sugar, tomatoes, thyme & seasoning & let simmer carefully for 10 mins until the mixture is reduced & slightly syrupy.
Step #5 Remove from the heat & allow this to cool; mix in the olives & capers.
Step #6 When ready to serve, spoon the filling into the flan case, sprinkle with fresh sliced parsley & serve at about room temp.
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