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Pissaladiere

food.master's picture
Ingredients
  Self rising flour 1 Pound
  Margarine 1⁄4 Pound (Fleischmann's)
  Lard 1⁄4 Pound
  Parmesan cheese 1⁄4 Pound, grated
  Salt 1 Teaspoon
  Black pepper 1
  Cold water 9 Ounce
  Spanish onions 1 1⁄2 Pound, thinly sliced
  Margarine/Butter 1 1⁄2 Ounce
  Peanut oil 1 1⁄2 Ounce (Planters)
  Garlic 4 Clove (20 gm), crushed
  Anchovy fillets 16 , sliced
  Black olives 24 Small
Directions

Make the pastry and chill a minimum of one hour.
Roll out pastry and line an 11" or 12" flan pan (with loose bottom).
Do not put pastry right up to top, only to within 1/4".
In a frypan, melt the butter and oil, add the garlic and onions and cook them very slowly until tender, always turning them.
Do not brown.
When onions are done, lay them in the pastry, spreading them evenly.
Over the onions, place the anchovy fillets in a criss cross pattern, like a trellis design, and put a black olive in each of the squares.
Bake 1/2 an hour in 380° oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday
Servings: 
16

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