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STFish 165

Pissaladière

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Ingredients
  

  • Base:
  • 225 g self-raising flour
  • 55 g butter
  • ¼ 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
 

  • Pre-heat the oven to 210°C
  • Line a baking tray with baking paper
  • Cook the garlic in the oil over a medium heat until soft
  • 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
  • Season with black pepper and set aside
  • Sift the flour into a large bowl
  • Rub in the butter until the mixture resembles fine breadcrumbs and stir in the cheese
  • 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
  • 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
  • Use your hands to shape the dough to cover the baking tray and cut off any parts of dough hanging over the edge
  • Spoon the fried onions on top of the dough
  • Drain the anchovies and arrange in a diamond shaped pattern over the onion filling
  • Stud each diamond with a halved olive
  • Bake for 20-25 minutes until the tart is golden brown and the dough is cooked though.
  • Cut into squares and serve immediately