Pichade - French tomato tartTheWorldWideGourmet.com
Total time: more than 2 hr
Oven temperature: 180° C (350° F)
Preparation time: 15 minutes + 2 hours rising time
Cooking time: 45 minutes + 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:153.8 kcal
Proteins:3.6 g
Fats:6.2 g
Carbohydrate:21.2 g
Fibers:1.4 g
Sugar:1.8 g
Cholesterol:0 mg
Sodium:60.5 mg
Calcium:12.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Bread dough
1/2
packet yeast
100
ml
warm water
400
g
flour
100
ml
olive oil
2
ml
salt
*Tomato sauce
7
ripe tomatoes
1
white onion, finely chopped
thyme, bay leaf
salt and pepper
5
cloves of garlic
black olives
anchovy fillets
olive oil
METHOD
Making the dough
- Dissolve 1/2 packet of yeast in warm water; mix in the flour, olive oil and salt; knead well; cover with a cloth and let rise in a warm draft-free place until doubled in volume;
- flour the dough lightly; roll out into a large rectangle and place on a baking sheet.
Preparing and baking the pichade
- Blanch the tomatoes for a few moments in boiling water; drain and immerse in ice water; peel and chop coarsely;
- heat a little olive oil in a saucepan; add a finely chopped white onion and cook gently; add the tomatoes; garlic, thyme, bay leaf, salt and pepper; simmer over low heat for a good hour; cool;
- spread the cooled tomato sauce over the dough; arrange the anchovy fillets in a crisscross pattern on top and place black olive slices in the squares;
- bake in a 180° C (350° F) oven for about 30 minutes.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Pichade is a classic from the region of Menton in France. For a quicker version, buy prepared bread dough from a baker.
In season, tomatoes are naturally sweet. If the sauce is too acidic, add a pinch of sugar.
