Pissaladière

Ingredients

• Base:
• 225 g self-raising flour
• 55 g butter
• 1/4 cup finely grated mature hard cheese like parmesan
• 120 ml full cream milk
• Topping
• 50 ml Baleia Extra Virgin Olive Oil
• 750 g large onions (peeled and thinly sliced)
• 1 fat clove garlic (crushed)
• 1 tsp dried mixed herbs
• freshly ground black pepper
• 100 g anchovy fillets in oil
• pitted and halved black olives

Instructions

1. 1

   Pre-heat the oven to 210°C

2. 2

   Line a baking tray with baking paper

3. 3

   Cook the garlic in the oil over a medium heat until soft

4. 4

   Add the onions and herbs and cook uncovered over a medium high heat for about 20 – 30 minutes, stirring occasionally until the onions are golden brown

5. 5

   Season with black pepper and set aside

6. 6

   Sift the flour into a large bowl

7. 7

   Rub in the butter until the mixture resembles fine breadcrumbs and stir in the cheese

8. 8

   Add the milk slowly and use a fork to bring it all together to make a soft dough that does not stick to the bowl

9. 9

   Roll out into a rectangle on a floured surface and carefully roll the dough onto the rolling pin and unroll onto the lined baking tray

10. 10

    Use your hands to shape the dough to cover the baking tray and cut off any parts of dough hanging over the edge

11. 11

    Spoon the fried onions on top of the dough

12. 12

    Drain the anchovies and arrange in a diamond shaped pattern over the onion filling

13. 13

    Stud each diamond with a halved olive

14. 14

    Bake for 20-25 minutes until the tart is golden brown and the dough is cooked though.

15. 15

    Cut into squares and serve immediately