Pissaladiere
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
- 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 to matoes skinned and thinly sliced
- 2 oz Gruyere or Cheddar cheese grated
- 2 oz can anchovies in olive oil drained and soaked in milk for 30 minutes
- 1 oz black olives stoned and halved
- Shortcrust pastry flan case
- 6 oz scant flour
- Pinch of salt
- 2 oz butter
- 1 oz lard
- 2 - 3 tbsp cold water to mix
Instructions
- 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.
- Stir well, pulping the tomatoes with a wooden spoon, and bring to the boil. Cool slightly, then transfer to the flan case.
- 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.
- 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:
- 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.
- 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.
- 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.