Updated: Apr 7
Pissaladiere - Serves 4 people
1/2 teaspoon salt
110g diced cold butter
65g chilled water
1 teaspoon white wine vinegar
4 brown onions
4 sprigs oregano
Salt & pepper
8 fillets anchovy in oil
8 thin slices of lardo (optional)
First prepare the brisé pastry.
In a food processor (or by hand if you don't have one) put the flour, salt & chilled butter, & pulse until incorporated & crumbly. Run the machine & add in the chilled water & vinegar, & stop as soon as it all comes together. Take the dough out & put it in between parchment paper, in a square shape to rest for an hour in the fridge.
In the meantime, prepare the stewed onions.
Thinly slice the brown onions, heat up a heavy bottomed pot with a generous amount of olive oil, add the onions, & cook on a low heat without any colour until the the onions become translucent sweet & cooked through. Take off the heat & season with salt, pepper & fresh oregano leaves.
Once the dough has rested, preheat the oven to 165C & roll the dough out between two larger sheets of parchment to an even thickness of 5mm. Bake for 10 minutes with the weight of another tray on top, then once the dough starts to become a pale golden brown take the tray on top off, & cut the tart into 4 even rectangular shapes. Put the tarts back in the oven & keep baking until golden brown. Take out & cool the tart base on a rack.
When ready to serve, put an even layer of onions on each tart then garnish with the anchovy fillets & two slices of lardo if used. If using lardo, flash the tarts in the hot oven for a few seconds to soften up the lardo, it will become more flavoursome & translucent! This dish can be served as a snack by itself, or also served as an entree accompanied by a salad.