Pissaladiere With Onion, Herbs And Goat Cheese

Name: Pissaladiere With Onion, Herbs And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces firm goat cheese; 1 tablespoon olive oil; 4 large white onions, chopped; 2 garlic cloves, minced; 2 red bell peppers, deseeded and sliced; 1 teaspoon balsamic vinegar; 1 tablespoon fresh thyme leave, chopped; 4 large tomatoes, thinly sliced; 3 ounces pitted black olives, halved; 1 tablespoon fresh parsley, chopped; For the base; 6 ounces all-purpose flour; 4 ounces butter; 1 ounce parmesan cheese, grated; 1 teaspoon mustard powder; 2 -3 tablespoons water

Servings: persons

7 ounces firm goat cheese
1 tablespoon olive oil
4 large white onions, chopped
2 garlic cloves, minced
2 red bell peppers, deseeded and sliced
1 teaspoon balsamic vinegar
1 tablespoon fresh thyme leave, chopped
4 large tomatoes, thinly sliced
3 ounces pitted black olives, halved
1 tablespoon fresh parsley, chopped
For the base
6 ounces all-purpose flour
4 ounces butter
1 ounce parmesan cheese, grated
1 teaspoon mustard powder
2 -3 tablespoons water

1
Put the goat cheese into the freezer for 15 mins to make it easier to slice.
2
Add the oil and the onions to a frying pan and fry for a couple of mins over a high heat. Lower the heat and cook for another 10 minutes.
3
Add the garlic and peppers to the pan, season with salt and pepper, cover again and soften over a low heat for a further 20 mins until completely soft.
4
In crease the heat, remove the lid and fry for about 5 mins until lightly golden. Stir in the vinegar and thyme. Set aside to cool. Heat the oven to 425F and slide in a baking sheet to get hot.
5
To make the base, put the flour, butter, parmesan and mustard powder into a food processor. Season with salt and pepper and whiz until crumbs form. Add the water and whiz again until it comes together to form a dough.
6
Roll out on a floured piece of non stick baking parchment to a diameter of 11in round. Flute the edge and prick the base with a fork.
7
Spoon the onion mixture onto the base and spread to within 3/4 in of the edge. Arrange the tomatoes and olives on top.
8
Remove the hot baking sheet from the oven and slide the parchment and tart onto it. Return it to the oven and bake for 20-25 mins until the pastry is lightly golden and the base is crisp. Remove the goat cheese from the freezer and cut into 6 slices.
9
Take the base out of the oven and arrange the cheese on top of the tomatoes. Return to the oven for 5-8 mins or until the cheese has melted. Scatter with parsley and serve hot.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 ounces firm goat cheese, 1 tablespoon olive oil, 4 large white onions, chopped, 2 garlic cloves, minced, and more.

Yes, Pissaladiere With Onion, Herbs And Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!