fndrecipes.blogspot.com - There are various kinds of French dessert one Pissaladiere. There are several different ways to make it. Pissaladiere consists of skin and content. And made separately. First will make her skinmix 450 grams of wheat flour and 120 grams of butter / margarine, mix well and shape of small granules, and enter the mix 2 teaspoons mixed dried herbs and 1 / 2 teaspoon salt and stir well. Add cold water a little taste, diuleni until dough becomes smooth, then set aside. Prepare a 22 cm diameter round baking pan, spread with a little butter, then set aside. Roll dough to 3 mm thickness and enter the pan before, flatten to cover bottom and sides of pan, cover with aluminum foil and place little weight on it so that skin does not expand. Bake in oven (190 degrees Celsius, 10 minutes), lift, take the cover and the load, then roast back in the oven (190 degrees Celsius, 5 minutes), lift, set aside.
To make the filling:
- Heat 3 tablespoons olive oil, then insert the 2 pieces of thin cut onion and 2 cloves minced garlic, stir, and cook until softened, about 10 minutes.
- Enter 1 / 4 teaspoon nutmeg powder, 850 grams of diced tomatoes, 1 teaspoon sugar, 2 pieces of thyme leaves, 1 teaspoon salt, and 1 / 2 teaspoon black pepper powder, mix well, cook until slightly thickened during 10 minutes, remove, let cool, then add 150 grams of olive, cut into pieces and 2 tablespoons Capers, mix well.
- Pour batter into the batter skin contents earlier, flatten, then sprinkle with 1 stalk celery finely sliced on top, let cool briefly and serve.