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Pissaladiére of Red Pepper and Goat’s Cheese

225g (8 oz.) Flour
110g (4 oz.) Butter
60g (2 oz.) Parmesan cheese in the piece
1 Egg
1 tbs Water

3 tablespoons Olive Oil
4 Large Onions sliced thinly
2 large Red Peppers
2 ripe Tomatoes
160g (6 oz.) Roll of Goats cheese.
2 oz. Anchovies (1 small tin)
2 oz. Black Olives ( stoned)

Make the base like you would make shortcrust pastry.
Either rub the butter into the frour by hand or in a food processor.
Chop the cheese in little bits and mix in with this.
Bind into a dough with the egg and the water.
Leave this for an hour in the fridge to rest.
Roll this out to line an oiled 12" round pan (or a swiss roll tray)
Set the oven to 200C 400F gas 6.
Cook the pastry base at this temperature for 15 mts until brown and crisp
(I find there is no need to weigh this down)

You need to peel the peppers for this.
Blacken the pepper skins by holding them over a gas flame or by halving them and grilling them.
Run under a tap to remove the blackened skin.Slice these finely.
Cook these with the sliced onions in the olive oil in a covered pan on a low heat until they are soft and melting.
Spoon these over the dough base.
Slice the tomatoes and lay them over the onions.
Slice the goat’s cheese and lay over the tomatoes.
Slice the anchovies in two along their length and make a lattice on top of the cheese with them.Into each square put a stoned olive.
Cook in amoderately hot oven (190C,375F,Gas 5) for about 20 to 25 mts..
Serve this hot or at room temperature.

October 19, 2009 10:40 AM | 0 Comments
  Martin Dwyer
Consultant Chef