Pissaladiere
Pissaladiere
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ |  Difficulty ~ Medium |
 Freeze ~ Yes |  Serves ~ 6 - 8 |
Tips ~
Ingredients:
150g/ shortcrust pastry (made with 150g / 6oz plain flour, 50g / 2oz lard, 50g/2oz butter)
3 tablespoons olive oil
350g / 12oz onions, peeled and thinly sliced
2-3 cloves garlic, crushed
salt and black pepper
2 x 425g/15oz cans chopped tomatoes
50g / 2oz mature cheddar cheese, finely grated
1 can anchovy fillets in oil, drained and halved lengthways
black olives to garnish
Method:
- Preheat the oven to 220C, 425F, gas mark 7
- Roll out the pastry and use to line a 23-25cm / 9-10 inch flan tin or dish. Bake blind in a preheated oven for 20 minutes, then remove and reduce the oven temperature to 190C, 375F, gas mark 5.
- Heat the oil in a frying pan; add the onions and garlic and fry over a moderate heat for about 5 minutes until soft and lightly coloured. Remove from the heat and allow to cool slightly.
- Spoon the onion mixture into the pastry case, and cover the base evenly. Season with salt and pepper.
- Drain the tomatoes and spoon over the onions and sprinkle with the cheese.
- Arrange the anchovy fillets on top in a lattice pattern and add the olives.
- Bake in a preheated oven for 20 minutes until the pastry is cooked and the filling piping hot.
- To freeze: Allow to cool completely, wrap in foil or cling film.
- Once thawed the Pissaladiere can be eaten hot or cold