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Languedoc Pissaladiére

225g (8 oz.) Flour
110g (4 oz.) Butter
1 Egg
1 tbs Water

3 tablespoons Olive Oil
4 Large Onions sliced thinly
1 tsp chopped Basil
4 ripe Tomatoes
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.
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)

In a large pan cook the sliced onions-covered- in the olive oil 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 anchovies in twoalong their length and make a lattice on top of the tomatoes with them.Into each square put a stoned olive.
Cook in a moderately hot oven (190C,375F,Gas 5) for about 20 to 25 mts..
Serve this hot or at room temperature.

October 19, 2009 10:41 AM | 0 Comments
  Martin Dwyer
Consultant Chef