Pissaladière recipe

So, due to demand, I have decided to put up Julia child’s Pissaladière Niçoise recipe. It is also usually made with pizza dough as a base but Julia has decided to use a short crust pastry case. It is one of the nicest things known to man

Ingredients For the short crust pastry: 140g of white flour, 110g of butter, a pinch of sugar, a pinch of salt. For the filling: 900g chopped onions, 5 tbsp of oil, 8 tinned anchovies (I use Ortiz, they’re much more expensive but worth every penny), 2 cloves of unpeeled garlic, 16 black olives and the following ingredients to be tied in a cheesecloth: ^{4 parsley sprigs, 1/4 tsp thyme, 1/2 bay leaf.}

Directions Make the pastry by mixing the dry ingredients together, then rubbing in the butter with your finger tips until it resembles breadcrumbs. Then blend in with a cupped hand about 2-3 tablespoons a bit at a time so that it’s just wet enough. Knead for 5 minutes and then chill. Fry for an hour the onions and the garlic and cheesecloth in 4 tbsp of oil at a very low heat, covered. Meanwhile, roll out the pastry and put it in a greased 20 cm tart case. Preheat oven to 200ºC and blind bake it for 10 minutes with baking beans, then remove them and bake for a further 4 minutes. Once the onions are cooked discard the herbs and garlic and place in the tart case. Arrange the anchovies and olives on the top and sprinkle the rest of the oil. Slap it in the oven and cook for 10 to 15 minutes until it’s sizzling good and nice. EAT.

That’s it! Easy right? Soo tasty. Anyway, I’ve gotta rescue some sardines from Cambridge Analytica. See ya!