Pissaladiere

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 3 cups plain flour
• 1 pinch salt
• 180 g butter (chilled, cut in cubes)
• 6 tablespoons approx chilled water
• 1/2 lemon, juice of
• 1 kg onion (thinly sliced)
• 1/4 cup olive oil
• 3 large ripe tomatoes (peeled and sliced)
• 90 g canned anchovy fillets
• 3/4 cup pitted black olives
• 1/4 teaspoon salt
• 1 tablespoon pepper (or to taste)

Recipe

• 1 pastry:.
• 2 sift flour and salt into small bowl and rub in butter until the mixture resembles breadcrumbs.
• 3 mix water and lemon juice and stir into flour mixture with a knife - add only enough for the dough to form a ball.
• 4 turn on to a floured surface and knead lightly until smooth.
• 5 wrap dough in plastic wrap and chill for 1 hour.
• 6 filling:.
• 7 heat the oil in a large pan and cook onions gently without browning until they are almost a puree - about 40 minutes. season with salt and pepper.
• 8 roll out the pastry on a floured surface. make a circle big enough to line a slightly greased 30cm pizza tray.
• 9 prick all over with a fork and bake in a preheated 220c (425f) for 10 minutes.
• 10 remove from oven and cover pastry with the onions, pressing them down a bit.
• 11 cover the onions with the tomatoes, overlapping them.
• 12 drain the anchovies, reserving oil, and cut each fillet in half lengthwise. make a lattice pattern of anchovy strips over the filling.
• 13 decorate the "holes" in the lattice with halved black olives.
• 14 sprinkle tart with reserved anchovy oil. grind as much pepper over the top as you wish.
• 15 reduce the oven to 190c (375f) and bake for 15 minutes or until pastry is crisp and golden.