Pissaladiere With Onion, Herbs and Goat Cheese

• firm goat cheese↗7 ounces
• olive oil↗1 tablespoon
• large white onions, chopped↗4
• garlic cloves, minced↗2
• red bell peppers, deseeded and sliced↗2
• balsamic vinegar↗1 teaspoon
• fresh thyme leaf, chopped↗1 tablespoon
• large tomatoes, thinly sliced↗4
• pitted black olives, halved↗3 ounces
• fresh parsley, chopped↗1 tablespoon
• For the base
• all-purpose flour↗6 ounces
• butter↗4 ounces
• parmesan cheese, grated↗1 ounce
• mustard powder1 teaspoon
• tablespoons water↗2 -3

Step-by-step instructions

1. 1

   Put the goat cheese into the freezer for 15 mins to make it easier to slice.

2. 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. 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. 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. 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. 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. 7

   Spoon the onion mixture onto the base and spread to within ¾ in of the edge. Arrange the tomatoes and olives on top.

8. 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. 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.