My pissaladière

Name: My pissaladière (Provençal tomato and onion tart)
Cuisine: French
Ingredients: 1 egg yolk, beaten with equal amount of iced water; 1 egg yolk, beaten with equal amount of iced water; 1 egg; 60 g/2⅓ oz butter, diced; ground black pepper; 2 tablespoons tomato concentrate; olive oil; 6 large ripe tomatoes; 2 tablespoons finely grated Parmesan cheese; ¼ to ½ teaspoon chopped fresh rosemary; 2 tablespoons butter; 3 Spanish onions; black olives, stoned; 50 g/2 oz anchovy fillets; 100 g/4 oz plain flour; pinch of salt

Provençal tomato and onion tart

Preparation info

Serves
6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

For the Pastry

100 g/4 oz plain flour
pinch of salt

Europe
France
Provence
Fish course
Pie
Pescatarian

Method

Pre-heat the oven to fairly hot (220°C/425°F/Mark 7).

To Make the Pastry

Sift the flour and salt into a bowl; rub in the butter until mixture resembles fine breadcrumbs. Beat the egg yolk with an equal amount of iced water and add it to the