Pissaladière - With a Regional Twist from Menton - French Riviera

Menton, nicknamed the Pearl of France, is located on the Mediterranean Sea,  French Riviera at the Franco-Italian border.  A stunning city with a village feel, Menton is famous for many things, including lemons. 

Menton lemons are famous for their intense flavour and are coveted worldwide (there is even an annual Citrus Festival - Fête du Citron®).  Menton is also home to one of the best restaurants in the world, Mirazure - A Three MICHELIN Star, also the striking colourful buildings of old Menton, beautiful beaches, gardens, covered markets and a blend of Italian and French foods.  This is where our blog post takes us today!

Kat from Mulberry-Pomegranate has shared with us her Pissaladiere with a Mentonnaise Twist.  Kat has a beautiful way with food which she shares at her blog Mulberry-Pomegranate.  You can read more about Kat here, and also enjoy many of her lovely recipes.  Bon Appétit!

Pichade Mentonnaise

A Pissaladière, with a regional twist from Menton - being a layer of freshly grated, ripe tomato. The perfect l’apéro for a Sunday afternoon.

INGREDIENTS

4 large onions, peeled
4 tbsp extra virgin olive oil
pinch sea salt
1 quantity butter puff pastry (or you can use a thin sourdough pizza base)
1 tsp dried thyme
8-10 anchovy fillets
½ cup pitted green olives, halved
1-2 ripe tomatoes, grated and skins discarded

METHOD

Slice the onions very thinly, into half moons. In a wide, heavy-based saucepan, simmer the sliced onions, olive oil and a pinch of salt over a very low heat. Keep stirring over a low heat until the onions are golden and start to caramalise. This takes about 30 minutes. Set aside.Preheat your oven to 190C (170C fan-forced). On a clean, lightly floured bench, roll the pastry out to 5mm thick (or use the thin sourdough pizza base). Spread out the grated tomato in a thin layer, sprinkle with a little thyme and then spread a 5mm thick layer of cooled onions over the pastry, leaving a 1cm border all around. Place anchovy fillets across the tart at regular intervals and place cheeks of the olives between each anchovy. Slide the tart onto a baking tray and bake for 20 to 30 minutes, until the base is well crisped. Serve immediately.

Featured

Food Blogger:  Katrina Kallos - Mulberry-Pomegranate
Recipe:  Pichade Mentonnaise
Glass:  La Rochere Bee Wine Glass
Plate - Stylists Own
Wine:  2020 Marius Peyol Côtes de Provence Rosé