Pissadella – tomato, anchovy, onion and olive tart
Advertisement
https://5cd6261547bd33d31ba7c9dfc8a140b7.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html
Prep 30 min
Rise 1 hr 30 min
Cook 60 min
Serves Many
20g fresh or 10g dried yeast
75ml milk, warmed
500g plain flour
10 tbsp olive oil
Salt
2 onions, peeled and sliced into half-moons
1 garlic clove, unpeeled and bashed, but left whole
800g ripe tomatoes, peeled and roughly chopped (or 2 x 400g tins, drained)
Dried oregano
12 anchovy fillets
Black olives
Mix the yeast, warm milk and a spoonful of flour in a cup and leave for 10 minutes, so the yeast activates and starts to bubble.
In a large bowl, mix the yeast mixture with the rest of the flour, four tablespoons of olive oil, a good pinch of salt and enough warm water to make a soft, slightly sticky dough. Rub a worktop with oil and plop the dough on top, then use oiled hands to fold and knead gently – it should be soft and a bit tricky to handle, but the oil will help. Wash, dry and rub the bowl with oil, then return the dough to it for an hour to rise.
Meanwhile, warm the remaining oil in a frying pan, then gently fry the onion and garlic until the onion is soft and translucent. Add the tomatoes and cook until they are soft and their water has evaporated.
Oil a large baking tray, drop in the dough, use oiled fingers to spread and dimple it into place – it should be about 1cm thick all over – then leave to rise for another 30 minutes. Spread tomatoes over the top and bake at 200C (180C fan)/390F/gas 6 for 40-60 minutes.
Meanwhile, cut the anchovies in half lengthways. When the base comes out of the oven, make a diagonal lattice pattern with the anchovies and put an olive in the middle of each diamond.
