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French onion tart
An adaptation of Pissaldiere, an onion tart from Nice, sold in slices from the markets and bread shops of Provence. The authentic recipe is made from yeast dough, but for a quicker version, this uses a scone-type dough.
What you need
- 175 g self-raising flour
- 1 pinch salt
- 50 g sunflower margarine
- 100 ml skimmed milk
- for the topping
- 60 ml olive oil
- 900 g large onions, peeled and thinly sliced
- 2 cloves garlic, peeled and crushed
- 1 tsp chopped fresh thyme
- seasoning
- 50 g anchovy fillets, well drained and halved lengthwise
- 12-14 pitted black olives
Method
Heat the oil in a pan. Add the onions and garlic. Cover. Cook slowly, stirring occasionally for 30 min until onions are very soft.
Preheat oven to 200°C.
Sift the flour and salt into a bowl. Rub in the margarine. Stir in enough of the milk to make a soft but not sticky dough.
Roll out the dough onto a lightly floured surface to a 30 cm (12in) round. Place on a greased baking tray or pizza pan.
Stir the thyme and seasoning into the cooked onions. Spread the mixture over the dough. Make a lattice pattern using the anchovies. Place an olive in each gap.
Cook in the oven for 30 min. Serve warm in slices.
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Preparation 15 minutes Cook 50 minutes Total 1 hour, 5 minutes -
Energy 337 kcal/serving Fat 7.78 g/serving Carbohydrates 215.81 g/serving Glycaemic Index 47 Glycaemic Load 16.94 
Serving suggestion
Green salad.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1410 | 605 | 10475 | 8350 |
| Energy (kcal) | 337 | 144 | 2500 | 2000 |
| Protein (g) | 8.15 | 3.50 | ||
| Carbohydrate (g) | 36.4 | 15.6 | 345 | 275 |
| Fat (g) | 18.1 | 7.78 | 95 | 70 |
| Fat (saturated) (g) | 2.64 | 1.14 | ||
| Fibre (g) | 3.81 | 1.64 | ||
| Sodium (mg) | 911 | 391 | ||
| Salt (equivalent) (g) | 2.28 | 0.98 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 83.1 | 35.7 | 800 |
| Vitamin B-12 (µg) | 0.16 | 0.07 | 1 |
| Vitamin B-6 (mg) | 0.23 | 0.10 | 2 |
| Vitamin C (mg) | 10.4 | 4.46 | 60 |
| Vitamin D (µg) | 9.07 | 3.89 | 266 |
| Vitamin E (mg) | 3.36 | 1.44 | 10 |
| Zinc (mg) | 0.80 | 0.34 | 15 |
| Calcium (mg) | 184 | 79.0 | 800 |
| Folate (mcg) | 75.7 | 32.5 | 200 |
| Iron (mg) | 2.50 | 1.07 | 14 |
| Magnesium (mg) | 30.0 | 12.9 | 300 |
| Niacin (mg) | 3.83 | 1.65 | 18 |
| Pantothenic acid (mg) | 0.44 | 0.19 | 6 |
| Riboflavin (mg) | 0.21 | 0.09 | 1.6 |
| Phosphorous (mg) | 267 | 115 | 800 |
| Thiamin (mg) | 0.28 | 0.12 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Egg free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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