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Print this Recipe    Pissaladiere

Pissaladiere la Menagere

5 oz plain flour
1 1/2 oz butter
1 egg
1/2 oz yeast
salt
water

1 1/4 lb onions, thinly sliced
2 tomatoes, skinned and chopped
12 anchovy fillets
12 black olives, pitted
salt and pepper
olive oil

Cut butter into small pieces and rub it into flour. Add a good
pinch of salt. Make a well in the centre, put in the egg and the
yeast dissolved in about 2 tablespoons tepid water. Mix and knead
until the dough comes away clean from the sides of the bowl. Shape
into a ball, make a deep cross-cut on the top, put on a floured
plate, cover with a floured cloth, and leave in a warm place to
rise for 2 hours.

Heat 3 or 4 tablespoons of olive oil in a heavy fry-pan. Put in
the onions and cook them very gently, with a cover on the pan,
until quite soft and a pale golden colour. Add the tomatoes and
the seasonings (plus chopped garlic to taste, if desired) and
continue cooking until the onions and tomatoes have amalgamated,
and the moisture from the tomatoes has evaporated.

When the dough has risen, sprinkle it with flour and break it down
again. Knead once more into a ball and place in the centre of an
oiled 8-inch tart pan. Press the dough quickly but gently with
your knuckles outwards to the edge of the pan and up the rim. Put
in the filling. Make a criss-cross lattice pattern with the anchovy
fillets, placing a halved olive in the centre of each opening in
the lattice. Leave it to rise for 15 minutes, then bake in the
centre of an oven preheated to 400 F for 20 minutes. Reduce heat
to 350 F and bake for an additional 20 minutes.

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