Pissaladiere With Onion, Herbs And Goat Cheese

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 7 ounces firm goat cheese
• 1 tablespoon olive oil
• 4 large onions, chopped
• 2 garlic cloves, minced
• 2 red bell peppers, deseeded and sliced
• 1 teaspoon balsamic vinegar
• 1 tablespoon fresh thyme leave, chopped
• 4 large tomatoes, thinly sliced
• 3 ounces pitted black olives, halved
• 1 tablespoon fresh parsley, chopped
• 6 ounces all-purpose flour
• 4 ounces butter
• 1 ounce parmesan cheese, grated
• 1 teaspoon mustard powder
• 2 -3 tablespoons water

Recipe

• 1 put the goat cheese into the freezer for 15 mins to make it easier to slice.
• 2 add the oil and the onions to a frying pan and fry for a couple of mins over a high heat. lower the heat and cook for another 10 minutes.
• 3 add the garlic and peppers to the pan, season with salt and pepper, cover again and soften over a low heat for a further 20 mins until completely soft.
• 4 in crease the heat, remove the lid and fry for about 5 mins until lightly golden. stir in the vinegar and thyme. set aside to cool. heat the oven to 425f and slide in a baking sheet to get hot.
• 5 to make the base, put the flour, butter, parmesan and mustard powder into a food processor. season with salt and pepper and whiz until crumbs form. add the water and whiz again until it comes together to form a dough.
• 6 roll out on a floured piece of non stick baking parchment to a diameter of 11in round. flute the edge and prick the base with a fork.
• 7 spoon the onion mixture onto the base and spread to within ¾ in of the edge. arrange the tomatoes and olives on top.
• 8 remove the hot baking sheet from the oven and slide the parchment and tart onto it. return it to the oven and bake for 20-25 mins until the pastry is lightly golden and the base is crisp. remove the goat cheese from the freezer and cut into 6 slices.
• 9 take the base out of the oven and arrange the cheese on top of the tomatoes. return to the oven for 5-8 mins or until the cheese has melted. scatter with parsley and serve hot.