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French Onion Tart #3

This succulent tart is called pissaladiere in Nice, where the dish originates. The name is derived from pissala, or anchovies, which are used to garnish the tart. Serve hot or cold as a starter or main course.
Preparation time : 30 minutes,
Cooking time : 1 1/4 hours,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 300

ingredients

serves 6
8 oz (225 g) wholemeal flour
2 teaspoons baking powder
1/4 teaspoon salt
1 oz (25 g) butter or sunflower margarine
1 egg
4 fl oz (115 ml) skimmed milk

For the Filling/h2> 3lb (1.4kg) onions
3 tablespoons virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons caster sugar
2 teaspoons freshly chopped herbs
such as basil, thyme and rosemary
Salt and freshly ground black pepper
12 anchovy fillets
12 black olives

method

1. To make the dough base, sift all the flour, baking powder and salt into a mixing bowl and tip in the bran remaining in the sieve. Rub in the butter or margarine and make a well in the centre of the flour. In a separate bowl, beat the egg and mix it with the skimmed milk.

2. Pour this mixture into the well and mix to form a soft dough. Then knead it on a lightly floured surface until smooth and roll out to form a rectangle, about 12 x 8in (300 x 200mm). Lightly oil a large baking sheet and lay out the dough in the centre. Put to one side.

3. Peel and slice the onions. Add them with the oil and vinegar to a large pan with a lid. Cover and cook very gently for 40 minutes, stirring occasionally.

4. Add the sugar, herbs and seasoning and continue to cook for 2 - 3 minutes. Cut the anchovy fillets in half lengthways and stone and halve the olives.

5. Spread the onion mixture over the dough base and make a lattice pattern of anchovy fillets on top. Place half an olive in the centre of each lattice square and Bake in the Oven for 30-35 minutes, until the dough base is cooked.

6. Divide into 6 pieces and serve, or allow to cool and refrigerate until needed.

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