Pissaladière with puff pastry

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 50 g black olives
• 2 200 g onion
• 3 4 tablespoons olive oil
• 4 250 g peeled and chopped tomatoes
• 5 20 g tomato paste (optional)
• 6 1 bouquet garni
• 7 parsley
• 8 200 g puff or flaky pastry (pâte feuilletée)
• 9 30 g anchovy fillet
• 10 1 tablespoon dry oregano (optional)
• 11 salt
• 12 pepper
• Total weight: 825 grams

Times:

Preparation	Cooking	Start to finish
25 min.	1 hour 20 min.	1 hour 40 min.

Step by step recipe

1	Prepare the pissaladière topping Remove the stones from 50 g black olives, then chop roughly. Set aside.
2	Prepare 200 g onion, but slice thinly. A mandolin is the most effective tool for this.
3	Heat 4 tablespoons olive oil in a saucepan on medium heat. When really hot, add the onion, salt and pepper, then mix well.
4	Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.
5	Add the chopped olives, mix well and cook for a further 3 minutes.
6	Add 250 g peeled and chopped tomatoes, 20 g tomato paste and 1 bouquet garni.
7	Leave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to the consistency of a "compote" or thick sauce.
8	Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.
9	Fill and cook the pissaladière Preheat the oven to 370°F (190°C). Roll out 200 g puff or flaky pastry (pâte feuilletée) into a large circle and put on a baking sheet on a sheet of cooking parchment (the pastry may have come with one). Prick the pastry all over.
10	Spread a generous layer of topping over the pastry base.
11	Finish by arranging 30 g anchovy fillets on top and scatter a little oregano over.
12	Bake for 30 minutes. Serve either warm or cold.

Remarks

The topping can easily be made beforehand and even frozen, but it is important to only top the pastry base just before it goes in the oven.

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