La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Sunday, March 11, 2007

Pissaladière

Oh my ! This beats pizza by a mile or any other savoury tart !
It is very easy if you can forget the crying of cutting the onions.
Originally it is made with a yeast dough like pizza, but you can use shop bought shortcrust or puff pastry. I make it with flaky pastry.
This recipe is for you Friedel !


On the photo : Friedel & Andrew about to get on the road towards Morocco
Flaky Pastry ( for a 28 cm tin)
250 gr plain flour
125 gr butter
200 ml water
salt



Preparation
Put flour in a bowl and make hole in centre. Into this put salt, softened butter. Mix evenly with fingertips until the mixture resembles fine breadcrumbs
Add water bit by bit and stop when the flour has absorbed it. Mix well but not too hard.
When it comes away easily from the fingers, make into a ball, put into a bowl covered with a cloth and leave in a cool place for an hour.



Filling
1 kg onions , garlic
Provençale herbs (thyme, rosemary, basil, oregano)
olive oil
1 egg

seasoning (salt & pepper)
1 tbsp tomato puree
+/- 20 anchovy strips
20 black olives


Preparation
Peel the onions, slice thinly & crush the garlic. Fry gently in some olive oil without browning.

Add the herbs. Sauté until the onions are soft.
Stir in some tomato puree.
Season with salt and pepper.
Leave to cool and add 1 egg, mix well.

Roll out the pastry. Line the buttered and floured baking tin (alternatively, you could just use grease proof paper)
Cover the base with the onion purée. Use the anchovy strips to make a lattice on the tart. Add the olives between the strips.
Bake in a preheated oven 220° C for 25 minutes.
Serve hot or at room temperature.





2 comments:

  1. Ahhhhh, I am drooling now! The thought of that onion tart, waiting in your kitchen, will get me up the hill in May :)

    ReplyDelete
  2. I'll have one waiting for you when you get back here ! Wouldn't you rather have sauerkraut though ?

    ReplyDelete

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