Recipe

Pissaladiere Recipe

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Ingredients

Directions

Step #1 Pastry:.
Step #2 Sift flour & salt into small bowl & rub in butter until the mixture resembles breadcrumbs.
Step #3 Mix water & lemon juice & stir in theto flour mixture with a knife - add only enough for the dough to form a ball.
Step #4 Turn on to a floured surface & knead lightly until smooth.
Step #5 Wrap dough in plastic wrap & chill for 1 hr.
Step #6 Filling:.
Step #7 Heat the oil In a large-ish pan & cook onions carefully without browning until they are almost a puree - about 40 mins.
Step #8 Spice up with salt & pepper.
Step #9 Roll out the pastry on a floured surface.
Step #10 Make a circle big enough to line a slightly greased 30cm pizza tray.
Step #11 Prick all over with a fork & bake in a preheated 220C (425F) for 10 mins.
Step #12 Remove from oven & cover pastry with the onions, pressing them down a bit.
Step #13 Cover up the onions with the tomatoes, overlapping them.
Step #14 Drain the anchovies, reserving oil, & cut each fillet in half lengthwise.
Step #15 Make a lattice pattern of anchovy strips over the filling.
Step #16 Decorate the "holes" in the lattice with halved black olives.
Step #17 Sprinkle top tart with reserved anchovy oil.
Step #18 Grind as much pepper over the top as you wish.
Step #19 Reduce the oven to 190C (375F) & bake for 15 mins or until pastry is crisp & golden.
Enjoy the Pissaladiere recipe