Recipe: Pissaladiere(ish) tart

Serves 4-6


This recipe is based on one my mother regularly made which was always a huge hit. A true Provençal pissaladière includes anchovies and sweet, sticky caramelised onions. The onions are hard not to love, but anchovies are not everyone's cup of tea. So here the salty contrast is provided by goat's cheese and olives. It looks great on a buffet table and packs well for a picnic.

The simple pizza-like dough needs to be cooked as soon as it's made or it won't rise.

Serves 4-6


● 2 tbsp olive oil
● 450g red onions, sliced
● 1 tbsp caster sugar
● 225g self-raising flour
● 1 tsp baking powder
● Pinch of salt
● 25g butter, cubed
● 30g Parmesan, grated
● 150ml milk
● 100g goat's cheese, crumbled
● 2 sprigs of thyme, leaves picked
● Handful of olives, pitted


● Heat the oil over a medium heat, add the onions, turn the heat down, cover and cook gently until soft. This could take up to 15 minutes. Sprinkle with sugar, turn up the heat and cook until lightly browned. Season.
● Preheat your oven to 190°C.
● Sift the flour, salt and baking powder, add the butter and rub in. Or blitz them for 30 seconds to a minute in a food processor. Stir in the cheese.
● Make a well in the flour and pour in two thirds of the milk. Stir and add as much of the rest of the milk as you need to form a soft dough. Add more milk if dry; if it is too sticky, add a little flour.
● Roll into a circle or oval about ½cm thick, and prick with a fork. Place on baking paper or a baking sheet.
● Spread with the onions and scatter over the cheese, thyme and olives. Bake for 20 mins until the dough is cooked and the cheese melted and browned.

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