Pissaladière niçoise

Pissaladière niçoise

By
From
Encyclopedia of Food and Cookery
Serves
4-6

A wonderful warm, savoury open tart from the south of France. It is often sold in market places where it can be bought, sliced and still hot, with onions, herbs, anchovies and black olives, spread over pastry or bread dough – an irresistable combination that can easily be prepared at home.

Ingredients

Quantity Ingredient
1 x 20 cm shell Plain shortcrust pastry, baked blind
6-8 onions, sliced
4 tablespoons oil
1 bouquet garni
freshly ground black pepper
2 garlic cloves, crushed
12-16 anchovy fillets
8-10 black olives
salt

Method

  1. Put flan case on a baking tray.
  2. Cook onions gently in 3 tablespoons oil, with bouquet garni, salt and pepper, for about 45 minutes. The onions should almost melt and become a rich golden colour. Stir in garlic after 20 minutes.
  3. Transfer onion mixture to pastry case, discarding bouquet garni, and make a lattice pattern on top with anchovies and olives.
  4. Sprinkle remaining oil on top and bake pissaladière in a preheated hot oven (200°C) for about 15 minutes or until very hot. If pissaladière is to be a lunch or supper dish, serve with a bowl of tossed green salad.
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