Pissaladière

https://onruetatin.com/recipe/tender-tart-pastry-pate-brisee/

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Pissaladière
Cuisine French
Keyword olives
Prep Time 20-25 minutes
Cook Time 52 minutes
Servings
servings
Ingredients
  • 2 pounds;1kg onions peeled and thinly sliced
  • 3 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • One 9-1/2-inch ; 24cm tart shell made with Tender Tart Pastry (see recipe), pre-baked
  • 3 slightly underripe tomatoes cored and cut into thin slices
  • 18 anchovy fillets
  • 20 cured black olives with pits
Cuisine French
Keyword olives
Prep Time 20-25 minutes
Cook Time 52 minutes
Servings
servings
Ingredients
  • 2 pounds;1kg onions peeled and thinly sliced
  • 3 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • One 9-1/2-inch ; 24cm tart shell made with Tender Tart Pastry (see recipe), pre-baked
  • 3 slightly underripe tomatoes cored and cut into thin slices
  • 18 anchovy fillets
  • 20 cured black olives with pits
Instructions
  1. To pre-bake the pastry, roll it out to fit a 9-1/2-inch (24cm) removable bottom tart pan. There will be pastry overlapping the tart pan. Trim it, then crimp the edges. Reserve any excess pastry for another use. Chill the pastry for one hour.
  2. Preheat the oven to 425F (220C).
  3. To bake the pastry, pierce it all over with the tip of a sharp knife, line it with aluminum foil and pastry weights, set it on a baking sheet and bake until the edges are golden in the center of the oven, which will take about 12 minutes. Remove the pastry from the oven, remove the weights, and return the pastry to the oven and bake until the bottom is a pale golden, about 5 additional minutes. Remove from the oven and reserve.
  4. Place the onions and the oil in a large, heavy skillet over medium heat. Toss so the onions are coated with the oil and cook, covered, stirring occasionally, until the onions are completely tender and sweet, about 40 minutes. Season with salt and pepper.
  5. Transfer the onions to the pre-baked shell, spreading them evenly across the bottom.
  6. Arrange the tomato slices in slightly overlapping concentric circles over the onions. Arrange the anchovy fillets atop the tomatoes, making 9 crosses with them. Evenly distribute the olives on the top of the pissaladière, pressing them gently into the tart so they don’t roll off. Carefully place the baking sheet in the center of the oven and bake until the tart is hot through and slightly golden on top and the tomatoes are tender, 35 to 40 minutes.
  7. Remove the tart from the oven and remove the sides of the pan. Let the tart cool for about 10 minutes before serving. Remind diners that the olives in the tart have pits in them.
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