Summer Tomato Pissaladière
- SERVINGS: 8
Stéphane Garnier, the head chef at Château de la Bourdaisière, uses the traditional Provençal onion pizza, pissaladière, as a jumping-off point for his tomato tart. Instead of pizza dough, he makes the base with pastry dough and tops it with chopped onions, garlic and zucchini and a layer of sliced tomatoes and halved cherry tomatoes. He decorates the tart with the classic garnish of anchovy fillets.
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
- 2 large eggs, beaten
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 small zucchini, cut into 1/4-inch dice
- Salt and freshly ground pepper
- 2 pounds assorted medium to large tomatoes, sliced 1/4 inch thick
- 1/2 pound red cherry tomatoes, halved
- 1 tablespoon herbes de Provence
- One 3-ounce jar anchovy fillets, drained
- 1/4 cup freshly grated Parmesan cheese
- Extra-virgin olive oil, for drizzling
- In a food processor, pulse the flour with salt. Add the butter and pulse until the mixture resembles coarse meal. Add the eggs and pulse until the dough looks like wet sand. Transfer the dough to a work surface and pack it into a ball. Using the palm of your hand, flatten into a disk, wrap in plastic and refrigerate until chilled, about 2 hours.
- Preheat the oven to 375°. On a lightly floured work surface, roll out the dough to a 13-by-16-inch rectangle about 1/4 inch thick. Fold the dough in half and, using 2 large spatulas, transfer the dough to a large baking sheet, then unfold it. Refrigerate the dough until firm, about 15 minutes.
- Fold up the edges of the dough to make a 12-by-15-inch rectangle. Scatter the garlic, onion and zucchini on the dough and season with salt and pepper. Arrange the tomato slices in slightly overlapping rows inside the rim of dough. Fill in any gaps with the cherry tomatoes. Season with the herbes de Provence and salt and pepper. Decorate with the anchovy fillets. Sprinkle the Parmesan over the tart and drizzle with olive oil.
- Bake in the upper third of the oven for 30 minutes. Move the baking sheet to the lowest oven rack and bake for 25 to 30 minutes longer, or until the crust is crisp and browned and the cheese is lightly browned. Let the pissaladière cool for about 5 minutes, then cut into 4-inch squares. Serve the tomato tart warm or at room temperature.
A fresh-tasting Sauvignon Blanc with high acidity will balance the saltiness of the anchovies and match the tanginess of the tomatoes in the pissaladière. Look for an example from the Loire Valley.