Pissaladiere

Name: Pissaladiere
Ingredients: 3 cups plain flour; 1 pinch salt; 180 g butter (chilled, cut in cubes); 6 tablespoons approx chilled water; 12 lemon, juice of; 1 kg onion (thinly sliced); 14 cup olive oil; 3 large ripe tomatoes (peeled and sliced); 90 g canned anchovy fillets; 34 cup pitted black olives; 14 teaspoon salt; 1 tablespoon pepper (or to taste)

12 ingredients

1 steps

Ingredients

3 cups plain flour
1 pinch salt
180 g butter (chilled, cut in cubes)
6 tablespoons approx chilled water
12 lemon, juice of
1 kg onion (thinly sliced)
14 cup olive oil
3 large ripe tomatoes (peeled and sliced)
90 g canned anchovy fillets
34 cup pitted black olives
14 teaspoon salt
1 tablespoon pepper (or to taste)

Directions

1

["Pastry:.", "Sift flour and salt into small bowl and rub in butter until the mixture resembles breadcrumbs.", "Mix water and lemon juice and stir into flour mixture with a knife - add only enough for the dough to form a ball.", "Turn on to a floured surface and knead lightly until smooth.", "Wrap dough in plastic wrap and chill for 1 hour.", "Filling:.", "Heat the oil in a large pan and cook onions gently without browning until they are almost a puree - about 40 minutes.", "Season with salt and pepper.", "Roll out the pastry on a floured surface.", "Make a circle big enough to line a slightly greased 30cm pizza tray.", "Prick all over with a fork and bake in a preheated 220C (425F) for 10 minutes.", "Remove from oven and cover pastry with the onions, pressing them down a bit.", "Cover the onions with the tomatoes, overlapping them.", "Drain the anchovies, reserving oil, and cut each fillet in half lengthwise.", "Make a lattice pattern of anchovy strips over the filling.", "Decorate the \"holes\"" in the lattice with halved black olives.""