Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Pissaladiere

Quiche - Vegetable - -

INGREDIENTS

Pastry

2 cups plain flour
4 oz / 115 g margarine
1 t dried herbs
Pinch salt
Filling
2 large onions, thinly sliced
2 garlic cloves, crushed
3 T olive oil
Fresh grated nutmeg to taste
14 oz / 400 g can chopped tomatoes
1 t sugar
Thyme
Salt and pepper
2/3 cup stoned black olives, sliced
2 T capers
Fresh parsley

METHOD

Turn the oven on to 190C/375F. Rub the flour and margarine together then mix in the herbs. Mix to a firm dough with cold water.

Roll out and line a 9 inch / 23 cm flan dish and bake the pastry blind, removing the beans and paper for the last 5 minutes for the pastry to crisp up. Cool.

Gently fry the onions and garlic in the oil for about 10 minutes until quite soft and mix in the nutmeg. Stir in the tomatoes, sugar thyme and seasoning and simmer for about 10 minutes until the mixture is reduced and slightly syrupy. Remove from the heat and allow to cool. Mix in the olives and capers.

When ready to serve, spoon the filling into the flan case, sprinkle with the parsley and serve at room temp.

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