Pissaladiere – a piece of France

Directions

1. 1
   Preheat the oven to 220C.
2. 2
   Roll out the puff pastry according to the instructions on the packet until it is large enough to line your pie dish. Line the pie dish with pastry and prick the base with a fork to prevent it from rising. Line the pastry shell with baking paper and fill with baking beans.
3. 3
   Bake for 10-15 minutes, then remove from the oven and remove the paper and beans (be careful they will be HOT!).In the meantime, heat the oil in a large frying pan and add the onions and garlic. The trick is to cook them long & slow so that they soften and sweeten but do not brown. Be patient and stir lots it takes about 30 minutes! After the first 15 minutes, add the tomato so that the flavours can meld.
4. 4
   Add the thyme at the end of the cooking process and season with pepper and salt if desired (but rememebr that the olives and anchovies will add a lot of salt to the final dish).When the onion mix is very soft, remove from heat and spread into your pre-baked pie crust.
5. 5
   Cut each anchovy fillet in half lengthways and use the strips to create a lattice pattern on top of the onions. Decorate each diamond of the lattice pattern with a black olive. Grind more pepper over the tart if desired, reduce the oven temperature to 190C and bake for about 15 minutes or until golden brown.
6. 6
   Serve with a fresh green salad, a dry rose wine and a lovely sunny afternoon.More deliciousness for you!Avocado & Parma ham eggs Benedict with fearless Hollandaise
7. 7
   Frittata with Spring greens and Gorgonzola
8. 8
   EoMEoTE #6: A Shaky Entrance by Upulie
9. 9
   Waiter, theres cheese, cheese and MORE cheese in my terrine!