Pichade - French tomato tart Recipe
Pichade - French tomato tart
Flavors of Menton
Total time: more than 2 hours

Oven temperature: 180°C / 350°F
Prep. time: 15 minutes
Rising time: 2 hours
Cooking time: 45 minutes + 1 hour

Difficulty: Easy
Chef's Note

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.

Bread dough
- 1/2 packet yeast
- 100 ml (6 tbsp.) warm water
- 400 g (14 oz.) flour
- 100 ml (6 tbsp.) olive oil
- A pinch of salt

Tomato sauce
- 7 or 8 ripe Tomatoes
- 1 white onion, finely chopped
- Thyme, bay leaf
- Salt and pepper
- Olive oil

Making the dough

  1. 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;
  2. flour the dough lightly; roll out into a large rectangle and place on a baking sheet.

Preparing and baking the pichade

  1. Blanch the tomatoes for a few moments in boiling water; drain and immerse in ice water; peel and chop coarsely;
  2. 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;
  3. 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;
  4. bake in a 180° C (350° F) oven for about 30 minutes.
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