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Pissaladiere

French.Palate's picture
Ingredients
For rich shortcrust pastry
  Plain flour 5 Ounce
  Salt 1⁄2 Teaspoon
  Butter 2 1⁄2 Ounce
  Egg 1
For filling
  Olive oil 1 Tablespoon
  Butter 1 Ounce
  Onions 1 1⁄2 Pound, finely sliced
  Pepper 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Egg yolks 3
  Milk 3 Tablespoon
  Cream cheese 1⁄4 Pound
  Anchovy fillets 16 (For Garnish)
  Black olives 16 (For Garnish)
Directions

Make the pastry in the usual way, adding sufficient egg to bind the mixture together.
Wrap it in foil and chill for 2 hours.
Heat the oil in a pan, add the butter and cook the onions, slowly, covered, for 30 minutes until soft and pale golden, then add seasoning and nutmeg and put on one side.
Use the pastry to line a shallow 9 inch fluted flan tin placed on a baking tray.
Line with greaseproof paper and baking beans, or foil, and bake 'blind' at 400°F, Gas Mark 6 for 20 minutes.
Remove the beans and paper, or foil.
Blend together the egg yolks, milk and cheese, then mix with the onion.
Pour the filling into the pastry case and cook at 350°F, Gas Mark 4 for 20 minutes or until just set.
Arrange the anchovy fillets in a lattice on top of the filling with the black olives, then cook for a further 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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