Photographer: John Paul Urizar. Stylist: Michele Cranston.
You’ll be the most popular person at the party when you create and bring this tomato & goat’s cheese pissaladière! With its festive colours and rich flavours, it makes a beautiful starter for Christmas gatherings.
Ingredients
Method
Heat ¼ cup (60ml) of the oil in a medium frying pan over medium heat. Cook onion, garlic, chilli, anchovies and vinegar, stirring frequently for 5 minutes or until starting to soften. Cover partially with a lid, reduce heat to low; cook for a further 30 minutes, stirring occasionally until onion is very soft. Stir in thyme; cool.
Meanwhile, combine flour, baking powder and 1 teaspoon salt in a large bowl, drizzle over remaining 100ml oil then, using fingertips, work oil in until flour is coated. Add ¼ cup (60ml) ice-cold water; stir with a pastry scraper until mixture comes together. Turn out onto a floured work bench and form into a square. Cover with a bowl; set aside to rest at room temperature for 30 minutes.
Place a heavy-based tray in the oven and preheat oven to 220°C (200°C fan-forced).
Roll out dough on a sheet of lightly floured baking paper until 24cm x 35cm, then fold in the edge to create a thin border. Spread onion mixture to fill centre, then arrange tomatoes on top. Carefully slide paper with tart onto hot oven tray and bake on lowest shelf for 25 minutes.
Scatter tart with olives and arrange goat’s cheese evenly over the top; bake for a further 10 minutes or until pastry and goat’s cheese are golden. Serve warm or cooled, scattered with basil leaves and drizzled with extra oil.
What is pissaladière?
Pissaladière is a French flatbread, similar to a pizza or tart. It can be made with bread dough like our recipe here, or a shortcrust pastry base. Traditional toppings include anchovies, caramelised onions and olives.
