Pissaladiere Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

For rich shortcrust pastry
 Plain flour5 Ounce
 Salt1⁄2 Teaspoon
 Butter2 1⁄2 Ounce
 Egg1
For filling
 Olive oil1 Tablespoon
 Butter1 Ounce
 Onions1 1⁄2 Pound, finely sliced
 Pepper1⁄8 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Egg yolks3
 Milk3 Tablespoon
 Cream cheese1⁄4 Pound
 Anchovy fillets16 (For Garnish)
 Black olives16 (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2587 Calories from Fat 1605

% Daily Value*

Total Fat 183 g282%

Saturated Fat 82.6 g413%

Trans Fat 0 g

Cholesterol 1160.1 mg

Sodium 6193.1 mg258%

Total Carbohydrates 195 g65%

Dietary Fiber 15.1 g60.5%

Sugars 35.9 g

Protein 51 g102.2%

Vitamin A 97.3% Vitamin C 84%

Calcium 61.2% Iron 25.8%

*Based on a 2000 Calorie diet

Directions

Make the pastry in the usual way, adding sufficient egg to bind the mixture together.
Wrap it in foil and chill for 2 hours.
Heat the oil in a pan, add the butter and cook the onions, slowly, covered, for 30 minutes until soft and pale golden, then add seasoning and nutmeg and put on one side.
Use the pastry to line a shallow 9 inch fluted flan tin placed on a baking tray.
Line with greaseproof paper and baking beans, or foil, and bake 'blind' at 400°F, Gas Mark 6 for 20 minutes.
Remove the beans and paper, or foil.
Blend together the egg yolks, milk and cheese, then mix with the onion.
Pour the filling into the pastry case and cook at 350°F, Gas Mark 4 for 20 minutes or until just set.
Arrange the anchovy fillets in a lattice on top of the filling with the black olives, then cook for a further 10 minutes.
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