Pissaladiere recipe
information
Original recipes for Pissaladiere come from the South of France - and the ingredients used in this rich, tasty quiche are typical of the cuisine of that region.
ingredients
Olive oil for frying
2 large onions, peeled and sliced
1 garlic clove, crushed with 1/2 tsp salt
226g (8 oz) can tomatoes, drained
1 tbsp tomato puree
1 tsp spoon freshly chopped basil or 1/2 tsp dried basil
1 tsp spoon sugar
Freshly ground black pepper
Shortcrust pastry flan case
4 tomatoes, skinned and thinly sliced
50 g (2 oz) Gruyere or Cheddar cheese, grated
50 g (2 oz) can anchovies in olive oil, drained and soaked in milk for 30 minutes
25 g (1 oz) black olives, stoned and halved
2 large onions, peeled and sliced
1 garlic clove, crushed with 1/2 tsp salt
226g (8 oz) can tomatoes, drained
1 tbsp tomato puree
1 tsp spoon freshly chopped basil or 1/2 tsp dried basil
1 tsp spoon sugar
Freshly ground black pepper
Shortcrust pastry flan case
4 tomatoes, skinned and thinly sliced
50 g (2 oz) Gruyere or Cheddar cheese, grated
50 g (2 oz) can anchovies in olive oil, drained and soaked in milk for 30 minutes
25 g (1 oz) black olives, stoned and halved
method
1. Heat 2 spoons of oil in a frying pan. Add the onions and garlic and fry gently until golden. Stir in the canned tomatoes, tomato puree, basil, sugar and pepper to taste.
2. Stir well, pulping the tomatoes with a wooden spoon, and bring to the boil. Cool slightly, then transfer to the flan case.
3. Arrange tomato slices in a circle on top, sprinkle with the cheese then arrange drained anchovies in a lattice pattern on top. Put halved olives in each 'window' of the lattice.
4. Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 25 to 30 minutes or until the pastry is golden-brown. Remove from the oven and leave to rest for 10 minutes before serving.
Shortcrust pastry flan case
Scant 175 g (6 oz) flour
Pinch of salt
50 g (2 oz) butter
25 g (1 oz) lard
2 - 3 tbsp cold water to mix
1. Sift the flour and salt into a mixing bowl. Add the butter and lard in pieces and rub into the flour until the mixture resembles fine breadcrumbs.
2. Stir in enough cold water to draw the mixture together. Form into a ball, wrap in foil or greaseproof paper and chill in the refrigerator for at least 30 minutes before using.
3. Roll out the dough on a floured board and use to line a 20 cm./8 in. flan dish or flan ring placed on a baking sheet. Chill in the refrigerator for 15 minutes.
2. Stir well, pulping the tomatoes with a wooden spoon, and bring to the boil. Cool slightly, then transfer to the flan case.
3. Arrange tomato slices in a circle on top, sprinkle with the cheese then arrange drained anchovies in a lattice pattern on top. Put halved olives in each 'window' of the lattice.
4. Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 25 to 30 minutes or until the pastry is golden-brown. Remove from the oven and leave to rest for 10 minutes before serving.
Shortcrust pastry flan case
Scant 175 g (6 oz) flour
Pinch of salt
50 g (2 oz) butter
25 g (1 oz) lard
2 - 3 tbsp cold water to mix
1. Sift the flour and salt into a mixing bowl. Add the butter and lard in pieces and rub into the flour until the mixture resembles fine breadcrumbs.
2. Stir in enough cold water to draw the mixture together. Form into a ball, wrap in foil or greaseproof paper and chill in the refrigerator for at least 30 minutes before using.
3. Roll out the dough on a floured board and use to line a 20 cm./8 in. flan dish or flan ring placed on a baking sheet. Chill in the refrigerator for 15 minutes.
serving amount
serves 4
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