Onion and olive tart

Onion and olive tart

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

The French call this pissaladière, an onion and olive tart with a yeast dough or pastry base. Look at pizza crust if you want a yeast base.

Ingredients

Quantity Ingredient
1 1/2 cups plain flour
a pinch of salt
125g butter
1/4 cup water
1kg onions, slice
1/3 cup olive oil
4 medium tomatoes, sliced
12 anchovy fillets
20 pitted black olives

Method

  1. Sift the flour and salt into a bowl. Rub in the butter until mixture resembles breadcrumbs, then stir in the water and mix to form a dough. Wrap in cling wrap and chill for 30 minutes.
  2. Meanwhile, cook the onions in the olive oil over a very low heat for at least 30 minutes. When the onions are cooked but not brown, remove from heat and drain, reserving the oil. Allow to cool. Preheat the oven to 200°C. Roll out the pastry and line a 29 cm x 21 cm rectangular flan ring. Spread the cooled onions over the pastry, garnish with tomatoes, anchovy fillets and olives. Drizzle the reserved oil over the tart. Bake for 40–45 minutes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again