Pissaladière is a classic tart from the south of France and this one is topped with summery veg and tango goat's cheese - perfect for your next al fresco meal.
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Yields:
8
Prep Time:
40 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 50 mins
Cal/Serv:
299
Ingredients
3 Tbsp. olive oil
10 g unsalted butter
8 echalion shallots, peeled and cut into slim wedges
2 garlic cloves, finely chopped
1 large red pepper, deseeded and thinly sliced
1 courgette, thinly sliced
320 g puff pastry sheet
1 Tbsp. milk
150 g goat's cheese log, cut into 1cm rounds
2x 50g tins anchovy fillets in oil, drained and patted dry
About 20 pitted black olives
Directions
Step 1Heat 2tbsp oil and the butter in a large sauté pan. Once the butter has melted, add the shallots with a large pinch of salt. Cover and cook over a low heat for 15min, until softened and just starting to turn golden, stirring occasionally. Uncover the pan, stir in the garlic and cook for a few more minutes, then spoon into a bowl and set aside to cool.
Step 2In the same pan, add the remaining oil. Add the pepper and courgette, cooking over a medium heat until softened, 8-10min. Drain off any excess liquid, season to taste and set aside to cool slightly.
Step 3Preheat the oven to 220°C (fan 200°C) mark 7, putting a large baking tray inside. Unroll the pastry, still on its paper, on to a chopping board and brush all over with the milk. Using a small sharp knife, score a line 2cm in from the edge of the pastry to create a border. Transfer to the oven and bake for 18min, rotating the tray halfway through for even colouring.
Step 4Remove the pastry from the oven and press the inside of the pastry down within the border. Cover with the goat’s cheese, followed by the caramelised shallots, peppers and courgettes. Arrange the anchovies on top, making a criss-cross pattern. Stud each cross with an olive. Bake for 20min or until the pastry is a deep golden brown and the vegetables are lightly golden.
GH TIP
Pair our pissaladière with Exceptional Côtes de Provence Rosé, £9, from GH Pantry Partner* Asda. Citrus and ripe peach give it a refreshing lift and cut through the rich goat’s cheese.
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
