For the first time tonight I made pissaladiere which my cookbook describes like this: A French Mediterranean classic. This is a delicious and colourful tart full of punchy flavour. I must say that I agree.
This is what mine looked like:
As I almost never stick exactly to a recipe, I’m going to tell you what I did. . .
Ingredients for Pastry:
115 g Plain flour (1 cup All-purpose flour)
110 g Wholemeal flour (1 cup Whole wheat flour)
115 g Margarine (4 oz Margarine)
15ml Italian mixed herbs (1 Tbsp Italian Seasoning)
Pinch of Salt
A couple spoonfuls of cold water
I dumped everything in my mixing bowl except the water and mixed it with my fingers until it formed fine crumbs. I then stirred in about 3 spoonfuls of water so that it formed a firm dough that I could roll out.
As I don’t have a flan dish or tart pan in my kitchen, I used my trusty pyrex pie plate. I laid the pastry in the pie plate and crimped the edges so that they look pretty. I then laid a piece of aluminum foil inside the pie plate and scooped some yellow split peas on top. I baked it for about 15 minutes at 190 C (375 F) and then removed the foil and yellow split peas and baked it for another 5 minutes.
While that was baking I took the extra pastry, rolled it out and cut out some little stars with a little star cookie cutter. I placed them on a cookie sheet and baked them for about 12 minutes when the pastry shell came out of the oven.
Ingredients for the filling:
2 large onion, thinly sliced
3 garlic cloves, thinly sliced
45ml Olive oil (3 Tbsp Olive oil)
a pinch of nutmeg
400g tin chopped tomatoes in juice (14 oz can chopped tomatoes)
two pinches sugar
5ml dried thyme (1 tsp dried thyme)
sea salt and freshly ground black pepper to taste
75g stoned black olives (3 oz pitted black olives), quarted lengthwise
30ml capers (2 Tbsp capers)
3 to 5 sprigs fresh parsley, chopped to garnish
a bit of finely grated cheddar cheese to garnish
I took the onions and garlic and gently fried them in the olive oil for about 10 minutes. Then I mixed in a pinch of nutmeg and let it rest for a minute. Next I added the tomatoes, sugar, thyme, salt and pepper. I stirred it up with my favourite spatula and let it simmer gently for about 10 minutes.
Once the sauce had thickened a bit I took it off the heat and let it cool for probably about 20 minutes. I then mixed in the olives and capers and spooned the mixture into my pastry case. I sprinkled on the parsley and grated cheddar cheese. I laid my pastry stars out on top and stuck it back in the oven at 190 C (375 F) for about 15 minutes or so. . . until it was all warm and the cheese was nice and melty.
Both hubby and I loved it and it will definitely get served again. . . it was great with some grilled sausages. . . =)