Pissaladière aux poivrons

Name: Pissaladière aux poivrons (Pepper pissaladière)
Cuisine: French
Ingredients: 1 egg yolk, beaten; 1 20–22 cm/8–9-inch pastry case, baked blind; 450 g/1 lb ripe tomatoes, peeled and chopped, or a 14 oz can peeled tomatoes, chopped; 450 g/1 lb ripe tomatoes, peeled and chopped, or a 14 oz can peeled tomatoes, chopped; 2 tablespoons freshly grated Parmesan; olive oil; ½ teaspoon sugar; salt and black pepper; 2 tablespoons tomato concentrate; ½ teaspoon dried oregano; 3 Spanish onions, peeled and chopped; ½ teaspoon dried thyme; salt and black pepper; 4 tablespoons freshly grated Parmesan cheese; 3 sweet peppers, 1 yellow, 1 green, 1 red; 3 sweet peppers, 1 yellow, 1 green, 1 red; 4 tablespoons butter; 3 sweet peppers, 1 yellow, 1 green, 1 red; 3 sweet peppers, 1 yellow, 1 green, 1 red

Pepper pissaladière

Preparation info

Serves
6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 20–22 cm/8–9-inch pastry case, baked blind
1 egg yolk, be

Europe
France
Provence
Bread
Vegetarian

Method

Brush the half-baked pastry shell with beaten egg yolk. Sprinkle with 2 tablespoons freshly grated Parmesan cheese. Leave the prepared pastry case in its tin on a baking sheet.

Heat 4 tablespoons