Pissaladiere II

READY IN: 1hr 15mins
Recipe by Ms*Bindy

Posted for Zaar World Tour 2005. Recipe is from Moosewood Restaurant

Top Review by Roxygirl in Colorado

I couldn't resist trying after seeing the wonderful photo by NcMysteryShopper! Since I prepared my crust a few days earlier (in freezer) this took just a few min. to prepare! It tasted like a pizza with a French "flair" to it. My husband especially enjoyed the presentation of it (it looks like you spent a lot of time on it!). It reheated nicely the next day for lunch. Thanks Ms. Bindy for making me look good! Roxygirl

Ingredients Nutrition

Directions

  1. Roll out pastry dough and line a 9-inch pie pan with it.
  2. Saute the onions and garlic in olive oil until tender and lightly golden.
  3. Add the basil and salt.
  4. Preheat oven to 375°F.
  5. Thoroughly mix the eggs, milk, mustard and flour and set aside.
  6. Combine the 2 cheeses.
  7. Sprinkle 1/2 the cheese into the pie shell.
  8. Spread the sauteed onions over the cheese.
  9. Scatter on the olives.
  10. Pour the egg-milk mixture into the pie.
  11. Cover with remaining cheese and arrange the tomato slices on top.
  12. Bake 40-45 minutes or until set.

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