Serves 3-4
This is a take on the classic Provençal savoury tart Pissaladière which is traditionally made with caramelised onions, anchovies and black olives.
In this recipe, the anchovies are replaced with peppers and tomatoes are added to the onions. This results in a sweet topping laid onto a crisp, thin pastry.
I have stated it serves 3-4 as it is best enjoyed served with a side salad. Using greens such as rocket would be particularly nice as it’s bitter flavour would complement the sweet onions.
Ingredients
Topping:
1 red pepper
1 yellow pepper
1 tbsp oil
2 white onions, finely chopped
2 large garlic cloves, finely chopped
400g fresh tomatoes, diced
1/2 tsp chilli flakes
1 tbsp balsamic vinegar
3 large sun-dried tomatoes, sliced
10g basil, chiffonade, extra for garnish
Pastry:
50g ground almonds
50g oats
50g ground flax seed
1 tsp salt
70ml virgin olive oil
115ml water
For the topping:
step1
Preheat the oven to 200°C. Lay the peepers onto a baking tray.
step2
Put the peppers into the oven. After 10 minutes, rotate them and then put in for another 10 minutes. They should begin to blister after this time.
step3
Transfer the peppers into a bowl and cover with a tea towel. Put aside as they cool.
Lower the heat to 170°C.
step4
In a large saucepan, heat the oil. On a low heat, add the onions and garlic. Put the lid on and cook for 10 minutes, stirring occasionally.
step5
Add the tomatoes and cook for a further 5 minutes.
step6
Add the chilli, balsamic vinegar and sun-dried tomatoes. Cook for 15 minutes, stirring occasionally.
step7
As that is cooking, peel the skins off of the peppers, deseed them and cut into thin strips.
step8
Add the basil and season as required, cook for a further 5 minutes. By now the tomatoes and onions should have broken down. The sauce should be thick and the flavour intense. Leave aside with the lid on.
For the pastry:
step1
Grind the almonds, oats and flaxseed into a fine crumb. Put into a bowl with the remaining pastry ingredients.
step2
Bring together with your hands and form into a ball. Let it rest in the fridge for 5 minutes.
step3
Roll out the pastry onto a baking sheet until it is about 3mm thick. Bake for 20-25 minutes, you want it to be golden and crisp to touch. Allow to cool.
The construction:
step1
Spread the tomato and onions onto the pastry with the back of a spoon. decorate with the peppers and garnish with basil leaves.
step2
Serve cold or reheat and crisp it up in the oven for 10 minutes.
Notes
- I cooked the onions in the oil from the sun-dried tomatoes but you could alternatively use coconut oil.
- If the sauce is still watery after the stated time, cook for longer as you want it thick to apply onto the pastry.
- I didn’t include olives in this image however it is delicious with them sliced on top and I would highly recommend including them.
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