Pissaldiere - or Caramelised Onion Tart from Provence
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 quantity basic pizza dough or 1 puff pastry
- 1 kg onion
- 6 large garlic cloves
- 100 ml olive oil
- water
- salt
- caster sugar
- 15 salted anchovy fillets, rinsed
- 15 black olives, stoned
directions
- preheat oven to 180 degrees centigrade or 350 degrees fahrenheit.
- peel and slice onions and garlic.
- put onion and garlic in shallow frying pan with a tight fitting lid with the olive oil, a teaspoon of each salt and sugar and 100ml water.
- Cover the pan and gook gently for about 10 minutes without colouring until the onions are completely soft.
- Remove lid, increase heat and stand over onions stirring frequently until the onions are a dark colour and the liquid has all but gone.
- Roll out the dough or pastry to fit a flat baking sheet remembering to shape a small edge around the perimeter. If using puff pastry prick well all over so that it bakes flat.
- Spread caramalised onions evenly all over and decorate with the anchovies in a criss-cross lattice pattern. Fill the resulting diamond shaped spaces with olive halves.
- Bake for 20 minutes or until the base is crisp and the top dark gold.
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RECIPE SUBMITTED BY
ballarat
Australia