Pissaladiere

Serves 6/8

Preparation 1 hour

Pastry ingredients :

• 250g plain flour, sifted
• 1/2 tsp salt
• 125g unsalted butter, diced
• 1 egg yolk
• 2-3 tbs cold water

Topping ingredients :

• 3 tbs of olive oil
• 1 large onion, chopped
• 2 large garlic cloves, chopped
• 400g can of chopped tomatoes
• 2 tbs of red wine
• 1 tbs chopped fresh marjoram plus 1 sprig
• 50g Parmesan cheese grated
• 50g can of anchovies, drained
• 10-12 black olives, stoned
• salt and freshly ground black pepper

Oven 200°C/400°F/Gas 6.
1. For the pastry, first place the flour, salt and butter in a food processor and process to fine crumbs. Mix together the yolk and 2 tablespoons of water and pour them in, while the processor is running. Add just enough extra water to make it look moist. Gather the dough together with your hands and wrap in cling film. Chill for at least one hour.
2. Meanwhile, make the topping: heat the oil in a saucepan and gently fry the onion and garlic for about 10 minutes, until softened. Add the tomatoes (and their juice) and the wine and cook, uncovered, over a medium heat, for about 20 minutes, until it has thickened.
3. Remove from the heat and add the marjoram and plenty of salt and pepper. Allow to cool.
4. Roll out to fit the pizza dish, pushing it into the edges to form a narrow rim. Prick all over and chill the base for at least an hour. Preheat the oven to 200°C/400°F/Gas 6.
5. Sprinkle the Parmesan over the pastry base. Top with the tomato sauce, smoothing out evenly. (it will be fairly chunky still - remember, this is a rustic tart) Top with the anchovy fillets and dot with the black olives. Tear over the remaining marjoram leaves.
6. Bake for about 40 minutes, until the edges are golden brown and crisp. Leave to cool for at least 20 minutes before cutting and serving warm.
7. Bon Appétit!