Pissaladière - Tomato and Olive Tart
This pissaladière is atypical of most you will find in France where the emphasis is on the onions, not the tomatoes. In fact the majority of the French pissaladières are made without any tomatoes at all! I find this version much nicer.
- 2 tablespoons oil
- 3 tablespoons butter
- 5 large ripe tomatoes, peeled, seeded and chopped
- 2 large Spanish onions, thinly sliced
- 2 cans (1.7 ounces each) flat anchovy fillets
- Fresh Rosemary, finely chopped
- Black olives (pitted)
- Freshly grated Parmesan cheese
- Pastry for a 9-inch tart pan
Preheat the oven to 375° F. In a fairly large skillet heat the oil and add the tomatoes. Cook until the excess moisture is cooked away, mashing the tomatoes occasionally, to form a thick paste. In another skillet cook the onions in the butter until they are transparent and golden.
Sprinkle the pie shell with the Parmesan cheese and add the onions. Sprinkle the onions with rosemary and cover with the tomato paste.
Arrange the anchovies in a latticework on the top of the tomatoes and place an olive in the centre of each latticework square. Brush the olives with a bit of oil and bake the tart for about 25 minutes, or until the crust is golden.
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