Pissaladière non-Niçoise
Yield: 8 servings
- 1 - 25 cm parbaked pastry base; -=or=-
- 500 sq cm pastry base any shape say 20*25 cm
- 700 g onion/tomato mix
- MADE FROM
- 500 g tomatoes; ripe
- 60 ml olive oil
- 50 g tomato purée
- 1 kg sweet onions; thin sliced
- 30 g butter
- basil and thyme
- salt & pepper
- rosemary or tarragon
- DECORATION
- anchovies
- grated parmesan
- 1 black olives
- olive oil
Heat the olive oil in a large saucepan. Add the peeled, seeded and chopped tomatoes, which should be fine ripe ones. Add the tomato puree and some chopped basil and thyme. Over moderate heat, cook until reduced and thickened. Salt & pepper to taste.
Meanwhile, in another pan, melt the butter. Add the peeled and thinly sliced sweet onions (in the UK, use spanish onions, which are very large. The important thing is that they should be very sweet) and a little rosemary or tarragon. Salt & pepper lightly, and simmer with the lid on 10 minutes over very gentle heat.
Remove the lid, raise the heat slightly and continue cooking, stirring from time to time until the onions are really soft and golden. they shouldn't be browned at all. When both the tomatoes and onions are done, mix them together in the larger saucepan, correct the seasoning and simmer together 5 minutes.
Preheat the oven to 190°C, 375°F.
To compose the pissaladiere. Sprinkle the bottom of the parbaked shortcrust tart base with a little grated parmesan. Pour over the tomato/onion mixture and decorate with black olives and anchovies. These last two may optionally be pitted, and soaked in milk respectively. Brush lightly with olive oil and bake in the oven for about 30 minutes, until lightly browned.
Recipe IMH
Pissaladière non-Niçoise
Pour: 8 convives
- 1 - 25 cm parbaked pastry base; -=or=-
- 500 sq cm pastry base any shape say 20*25 cm
- 700 g onion/tomato mix
- MADE FROM
- 500 g tomates; mures
- 60 ml huile d'olives
- 50 g purée de tomates
- 1 kg oignons doux; émincés finement
- 30 g beurre
- basilic et thym
- sel et poivre
- romarin ou estragon
- DÉCORATION
- anchois
- parmesan rapé
- olives noires
- huile d'olives
La traduction de la méthode suivra bientôt.
Heat the olive oil in a large saucepan. Add the peeled, seeded and chopped tomatoes, which should be fine ripe ones. Add the tomato puree and some chopped basil and thyme. Over moderate heat, cook until reduced and thickened. Salt & pepper to taste.
Meanwhile, in another pan, melt the butter. Add the peeled and thinly sliced sweet onions (in the UK, use spanish onions, which are very large. The important thing is that they should be very sweet) and a little rosemary or tarragon. Salt & pepper lightly, and simmer with the lid on 10 minutes over very gentle heat.
Remove the lid, raise the heat slightly and continue cooking, stirring from time to time until the onions are really soft and golden. they shouldn't be browned at all. When both the tomatoes and onions are done, mix them together in the larger saucepan, correct the seasoning and simmer together 5 minutes.
Preheat the oven to 190°C.
To compose the pissaladiere. Sprinkle the bottom of the parbaked shortcrust tart base with a little grated parmesan. Pour over the tomato/onion mixture and decorate with black olives and anchovies. These last two may optionally be pitted, and soaked in milk respectively. Brush lightly with olive oil and bake in the oven for about 30 minutes, until lightly browned.
Recette IMH