Snacks and Light Meals Recipes - Mini Pissaladiere Recipe

Ingredients

Serve 6

• 4 tablespoons olive oil

• 1 kg/2 lb onions, thinly sliced

• 2 garlic cloves, crushed

• 2 teaspoons chopped thyme

• 1 teaspoon salt

• 1 teaspoon sugar

• 6 anchovy fillets, halved lengthways

• 6 black olives, pined

• 3 tablespoons freshly grated Parmesan cheese 

Pastry:

• 125 g/4 oz plain flour

• 1/4 teaspoon salt

• 50 g/2 oz butter, diced

• 1-2 tablespoons iced water

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Method:

1. To make the pastry, sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work in enough of the measured water to form a soft dough. Knead lightly and chill for 30 minutes.

2. Heat the oil in a heavy-based frying pan, add the onions, garlic, thyme, salt and sugar, and fry for about 25 minutes, until golden and caramelized. Set aside to cool.

3. Divide the pastry into 6 pieces, roll each piece out on a lightly floured surface and use to line six 7 cm/3 inch tartlet tins. Prick the bases with a fork and chill for a further 20 minutes.

4. Line the pastry cases with greaseproof paper and fill with baking beans or dried beans. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.

5. Lift out the paper and beans and bake for a further 10 minutes or until light golden brown.

6. Divide the onion mixture between the pastry cases, place a cross of anchovies and an olive on top of each one, sprinkle over the Parmesan, and bake for 10 minutes. Serve warm or cool on a wire rack.