Pissaladiere Recipe

• For Pastry:
• 3 Cup plain flour
• 180 gm Butter cut in cubes
• 1/2 Lemon, juice of
• 1 Pinch salt
• 6 tbsp Water
  
  For Filling:
• 90 gm Canned anchovy fillets
• 1 Kg onions, thinly sliced
• 3/4 Cup pitted black olives
• 1/4 Cup olive oil
• 3 Ripe tomatoes, peeled and sliced
• 1/4 tsp Salt
• Pepper to taste

• To prepare the pastry, Sift the flour and salt into small bowl and massage in butter till the mixture resembles breadcrumbs.
• Add water and lemon juice to the flour mixture to form the dough.
• Turn on to a floured surface and knead lightly till soft.
• Wrap dough in the plastic wrap and chill for about 1 hour.
• Preheat the oven to 425 degrees F.
• Heat the oil in a big pan and cook onions gently without browning till they are almost a puree for about 40 minutes.
• Add salt and pepper to it.
• Roll out the pastry on a floured surface and make a big circle to line a slightly greased 30 cm pizza tray.
• Prick all over with a fork and bake in a preheated oven for about 10 minutes.
• Remove it from the oven and cover the pastry with the onions, pressing them down a bit.
• Now cover up the onions with the tomatoes, overlapping them.
• Drain the anchovies, reserving the oil, and cut each fillet in half lengthways.
• Create a lattice pattern of anchovy strips over the filling and decorate the holes in the lattice with halved black olives.
• Sprinkle tart with reserved anchovy oil and grind as much pepper over the top as desired.
• Reduce the oven to 375 degrees F and bake Pissaladiera about 15 minutes or till pastry is crisp and golden.