Pissaladiere Tart with Tomatoes

I have been making this delicious tart for over 40 years. The recipe was from a cookbook I received as a wedding present many years ago. Recently I have been informed by a lovely lady living in Paris that this is not an authentic version of the classic French Pissaladiere. I may have to change the name of this tart so I don't confuse anybody but for now the combination of onions, tomatoes, cheese, olives and anchovies is absolutely delicious regardless of its name.

I

Shortcrust Pastry

300 gms Plain Flour 

125 gms chilled Butter diced

80-100 mls chilled Water

Insert Kneading Blade. Stopper in. 

Add plain flour and diced butter. Pulse until mixture resembles fine breadcrumbs.

Remove Stopper 

Start Sp8 pouring water slowly through hole in lid until pastry starts to form a ball. Knead briefly until smooth, cover in cling wrap and refrigerate for 30 mins. 

Place flat baking tray or pizza stone in oven and preheat oven to 160 deg.

Filling

1 tablespoon Olive oil

2 brown Onions sliced thinly

1 Garlic clove crushed

1 400 gms tin crushed Tomatoes drained through fine mesh sieve

1 tablespoon Tomato Paste

1 teaspoon fresh Basil chopped OR 1/4 teaspoon dried Basil

Pinch Sugar

Pepper

2 Tomatoes skinned and sliced

Cheddar Cheese grated

2 tins Anchovies drained and soaked in milk for 30 minutes, then place on paper towelling to dry.

Black Olives stoned and halved

Insert Stirring Blade. Stopper out.

Add olive oil, sliced onions and crushed garlic.

Slow Cook P1:12-15 minutes or until onions have softened scraping bowl with spatula as required.

Add drained tomatoes, tomato paste, basil, sugar and pepper to taste.

Slow Cook P2:15 minutes scraping bowl with spatula as required.

Strain onion/tomato mixture through fine mesh sieve and leave to cool slightly.

Assembly 

Roll pastry to fit round loose bottomed tart tin. Add strained onion/tomato mixture, 

arrange sliced tomatoes in an overlapping fashion over top, sprinkle with grated cheese

then arrange drained anchovies in a lattice pattern over top. Place olives in each 'window'

of lattice.

Place tart on baking tray in pre heated oven and bake 25-30 minutes or until pastry

 is light golden and shrinks from side of tin.