Onion & olive tart

Onion & olive tart

By
From
Baking
Serves
6
Photographer
Vanessa Levis

The French call this pissaladière, an onion and olive tart with a base of pastry (as we give here) or yeast dough. If you want a yeast base, refer to the Pizza crust recipe.

Pastry

Ingredients

Quantity Ingredient
450g plain flour
A pinch salt
150g butter, diced
1/2 cup water

Filling

Quantity Ingredient
1kg onions, sliced
1/3 cup olive oil
4 medium tomatoes, sliced
12 anchovy fillets
20 pitted black olives

Method

  1. Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the water and mix to form a dough. Wrap in plastic wrap and chill for 30 minutes.
  2. Meanwhile, cook the onions in the oil over a very low heat for at least 30 minutes. When the onions are cooked, but not brown, remove from heat and drain, reserving the oil. Allow to cool.
  3. Preheat the oven to 200°C.
  4. Roll out the pastry and use it to line a 30 cm x 20 cm rectangular flan ring. Spread the cooled onions over the pastry and garnish with tomatoes, anchovy fillets and olives. Drizzle the reserved oil over the tart.
  5. Bake for 40–45 minutes. Serve warm or cool, but not chilled.
Tags:
baking
bakery
margaret
fulton
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