Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Onion and Anchovy Tart (Pissaladiere)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
PASTRY: 280g/10 oz plain flour 175g/6 oz firm butter, chopped 1 egg yolk
2-3 tablespoons iced water TOPPING: 900G/2 lb onions, thinly sliced 4 tablespoons olive oil
1 bay leaf, halved 3 cloves garlic, finley chopped 2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary salt and freshly ground black pepper TO ASSEMBLE: 15 canned anchovy fillets, drained and halved lengthwise
4 small ripe tomatoes, sliced (optional) 10-12 black olives, stoned and halved 1 tablespoon olive oil



1 FOR THE PASTRY: Put the flour and butter in a food processor and process until the mixture resembles coarse breadcrumbs. Add the egg yolk and 1 tablespoon of the iced water; process as briefly as possible until the dough gathers on the blades-add the remaining water if necessary. Wrap in cling film and refrigerate for 30 minutes.
2 FOR THE TOPPING: Meanwhile, place the onions, oil and bay leaf in a wide saucepan. Cover and cook over a low heat for about 35 minutes, stirring occasionally, until the onions are soft but not browned. Add the garlic, thyme, rosemary, a little salt and a grinding of pepper. Cook a over slightly increased heat for about 15 minutes, until the moisture evaporates. Discard the bay leaf and leave to cool.
3 Preaheat to oven to 200C/400f/gas mark 6.
4 Roll the dough out on a lightly floured board into a rectangle measuring about 28x33cm/11x13 in. Lift onto a 25x30cm/10 x 12 in swiss roll tin, moulding it into the shape and crimping the edge if desired. Prick well with a fork and bake blind for 15 minutes. Remove from the oven and reduce the heat to 190C/350F/gas mark 4.
5 TO ASSEMBLE: Spread the cooled onion mixture over the pastry crust. Make a lattice pattern with the anchovy fillets over to top and place a tomato slice, if desired, and an olive half in the middle of each diamond. Brush the anchovies, tomatoes and olives with oil. Bake for 25 minutes. Serve hot, cut into small or large squares as disired.

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