Pissaladiere Unverified!

Another show-stopper of a final dish but are the photos deceiving? Seems either heavenly or looks better than it'd be, draining on a plate. NEEDS RESEARCH! to find out which!



  • 8 Tbl butter or margarine
  • 2 cups all-purpose flour
  • 1 tsp Italian herbs
  • pinch of salt


  • 2 large onions, thinly sliced
  • 2 garlic cloves, cushed
  • 3 Tbl olive oil
  • fresh nutmeg, grated to taste
  • 1 14oz can tomatoes, chopped
  • 1 tsp sugar
  • small sprig thyme, leaves removed and stem discarded
  • salt and freshly ground black pepper
  • 2/3 cup sliced black olives
  • 2 Tbl capers
  • fresh parsley, chopped, for garnish


Cut the butter into the flour until it forms fine crumbs. Cut in herbs and salt. Add measures of cold water until it forms a firm dough. NEEDS RESEARCH: It would be nice if the measure of water was at least roughly defined.

Roll out dough to line 9" glass pie or tart pan. Line top of dough with waxed paper and weigh down with dried beans. "Bake blind" at 375F, removing beans and paper for last five minutes. NEED RESEARCH: Mean total time would be nice.

Fry onions and garlic in oil until soft: about ten minutes Mix in teh nutmeg, tomatoes, sugar, thyme and salt and pepper. Simmer for ten minutes until the mixture i reduced and slightly thickened. Remove from heat. Add in olives and capers.

When ready to serve, spoon filling into pastry and sprinkle with fresh parsley. Serve at room temperature.