RecipeDB

Cooking in progress....

Pissaldiere - or Caramilsed Onion Tart from Provence

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.76
Energy (kCal)11998.0
Carbohydrates (g)14.944
Total fats (g)1350.16
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. preheat oven to 180 degrees centigrade or 350 degrees fahrenheit. | 2. peel and slice onions and garlic. | 3. put onion and garlic in shallow frying pan with a tight fitting lid with the olive oil, a teaspoon of each salt and sugar and 100ml water. | 4. Cover the pan and gook gently for about 10 minutes without colouring until the onions are completely soft. | 5. Remove lid, increase heat and stand over onions stirring frequently until the onions are a dark colour and the liquid has all but gone. | 6. Roll out the dough or pastry to fit a flat baking sheet remembering to shape a small edge around the perimeter. If using puff pastry prick well all over so that it bakes flat. | 7. Spread caramalised onions evenly all over and decorate with the anchovies in a criss-cross lattice pattern. Fill the resulting diamond shaped spaces with olive halves. | 8. Bake for 20 minutes or until the base is crisp and the top dark gold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    puff pastry 1 quantity - - - -
    onion 1 64.0 14.944 1.76 0.16
    garlic clove 6 - - - -
    olive oil 100 11934.0 0.0 0.0 1350.0
    water - - - -
    salt - - - -
    caster sugar - - - -
    anchovy fillet 15 salted rinsed - - - -
    black olive 15 stoned - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition