William Pollock's Eat Happy: Pissaladiere

Notes

Another show-stopper of a final dish but are the photos deceiving? Seems either heavenly or looks better than it'd be, draining on a plate. NEEDS RESEARCH! to find out which!

Ingredients

Pastry
8 Tbl	butter or margarine
2 cups	all-purpose flour
1 tsp	Italian herbs
	pinch of salt

Filling
2	large onions, thinly sliced
2	garlic cloves, cushed
3 Tbl	olive oil
	fresh nutmeg, grated to taste
1 14oz can	tomatoes, chopped
1 tsp	sugar
small sprig	thyme, leaves removed and stem discarded
	salt and freshly ground black pepper
2/3 cup	sliced black olives
2 Tbl	capers
	fresh parsley, chopped, for garnish

Preparation

Cut the butter into the flour until it forms fine crumbs. Cut in herbs and salt. Add measures of cold water until it forms a firm dough. NEEDS RESEARCH: It would be nice if the measure of water was at least roughly defined.

Roll out dough to line 9" glass pie or tart pan. Line top of dough with waxed paper and weigh down with dried beans. "Bake blind" at 375F, removing beans and paper for last five minutes. NEED RESEARCH: Mean total time would be nice.

Fry onions and garlic in oil until soft: about ten minutes Mix in teh nutmeg, tomatoes, sugar, thyme and salt and pepper. Simmer for ten minutes until the mixture i reduced and slightly thickened. Remove from heat. Add in olives and capers.

When ready to serve, spoon filling into pastry and sprinkle with fresh parsley. Serve at room temperature.

Primary Category:

Main Dishes

Seconary Categories:

**New06
Needs Research
Vegetables
Makes You Fat

Source:

Ingram, Christine, Roz Denny, and Ketherine Richmond. Vegetarian and Vegetable Cooking. Anness Publishing Ltd: Hermes House, 2002. 142, page 190.