Pissaladiére

Recipe from: 5/26/1999 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 250
    g
    shortcrust pastry
  • 30
    ml
    grated Parmesan cheese
  • 5
    ml
    crushed chillies
  • 60
    ml
    olive oil
  • 30
    ml
    tomato purée
  • 400
    g
    tomatoes, chopped
  • 5
    ml
    each dried origanum and sugar
  • salt and milled black pepper
  • 45
    ml
    grated Parmesan cheese
  • 50
    g
    butter
  • 3
    small onions, chopped
  • 5
    ml
    rosemary
  • 8
    roasted red sweet peppers, seeded and sliced
  • 6
    anchovies
  • 10
    whole black olives
 

Method

 
Preheat oven to 200 ºC. Line a greased 25 x 15 cm tart pan with pastry. Sprinkle with first quantity of Parmesan cheese and chillies. Heat oil in a frying pan, add tomato purée, tomatoes, origanum, sugar and seasoning. Cook over low heat for 15 minutes. Mash to a thick purée. Stir in remaining cheese. Melt butter in a frying pan. Add onions and rosemary and cook over low heat until softened and transparent. Cool. Spoon onion mixture into pastry case and spread tomato mixture on top. Garnish with roasted peppers, anchovies and olives. Bake for 30 minutes.
 

Read more on: bake
 

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