Pissaladiere Recipe

submitted by epicure at ifood.tv


MethodMain Ingredient
Interest Group


For pastry
 Plain flour1 Pound (500 Gram)
 Margarine8 Ounce (250 Gram)
 Water6 Tablespoon
For filling
 Grated parmesan cheese3 Ounce (75 Gram)
 Oil3 Tablespoon
 Onions3 , chopped
 Garlic cloves3 Large, crushed
 Canned tomatoes28 Ounce (1 Can, 793 Gram)
 Canned tomatoes14 Ounce (1 Can, 397 Gram)
 Canned tomato puree2 1⁄4 Ounce (1 Can, 65 Gram)
 Canned anchovies1 3⁄4 Ounce, drained (1 Can, 50 Gram)
 Black olives4 Ounce, halved and stoned (125 Gram, Small Size)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4873 Calories from Fat 2498

% Daily Value*

Total Fat 283 g436%

Saturated Fat 55.3 g276.3%

Trans Fat 0 g

Cholesterol 101.1 mg

Sodium 6049.2 mg252%

Total Carbohydrates 510 g170.1%

Dietary Fiber 42 g167.9%

Sugars 22 g

Protein 93 g186%

Vitamin A 342.9% Vitamin C 250.4%

Calcium 163% Iron 118.2%

*Based on a 2000 Calorie diet


To make pastry, sift the flour into a bowl and rub in the margarine until the mixture resembles breadcrumbs.
Add the water gradually and mix to a firm dough.
Turn onto a lightly floured surface and knead lightly.
Divide the pastry into 3 pieces.
Roll out and use to line three 20 cm (8 inch) flan tins.
Line with greaseproof paper and dried beans and bake 'blind' in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 10 minutes.
Remove paper and beans and return to the oven for 5 minutes.
Sprinkle the bases with Parmesan.
Heat the oil in a pan, add the onions and garlic and fry gently until softened.
Add the tomatoes with their juice, tomato puree, and salt and pepper to taste.
Simmer for about 20 minutes, until thickened.
Divide between the flans and arrange the anchovies on top.
Return to the oven for 10 minutes.
Decorate with olives and serve hot or cold.