Pissaladiere (mediterranean Tart)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups plain flour (8 oz)
• 4 ounces sunflower margarine
• 1 tablespoon mixed herbs (dried)
• 1 pinch salt
• 2 large onions, thinly sliced
• 2 garlic cloves, crushed
• 3 tablespoons olive oil
• grated nutmeg, to taste
• 1 (14 ounce) can chopped tomatoes
• 1 tablespoon sugar
• thyme leaves (from a small sprig)
• salt & fresh ground pepper
• 2/3 cup stoned black olives, sliced (3 oz)
• 2 tablespoons capers
• fresh parsley, chopped, to garnish

Recipe

• 1 pre-heat the oven to 375f, 190 c, gas mark 5.
• 2 rub the flour and margarine together until it forms fine crumbs, then mix in the dried mixed herbs and salt; mix to a firm dough with a small amount of cold water (you can make the pastry in your food processor).
• 3 roll out the pastry and line a 9 inch flan dish; bake the crust blind for approximately 15-20 minutes, removing the baking beans and paper for the last 5 minutes of coking to allow the pastry to crisp up; when cooked, set aside to cool in the flan dish.
• 4 meanwhile gently fry the onions and garlic in the oil for about 10 minutes until soft and transparent; stir in the nutmeg, tomatoes, sugar, thyme and seasoning and simmer gently for 10 minutes until the mixture is reduced and slightly syrupy.
• 5 remove from the heat and allow to cool; mix in the olives and capers.
• 6 when ready to serve, spoon the filling into the flan case, sprinkle with fresh chopped parsley and serve at room temperature.