Pissaladiere

175 g/6 oz plain wholemeal flour
1/2 teaspoon ground cinnamon
salt
75 g/3 07 polyunsaturated margarine
1 egg yolk
Filling:
3 tablespoons olive oil
450 g/1 lb onions, peeled and thinly sliced
2 doves garlic, peeled and crush&I
450 lb tomatoes, skinned and chopped
1 bouquet garni
2 tablespoons tomato purée
freshly ground black pepper
50 g/2 oz stoned black olives

Sift the flour, cinnamon and a pinch of salt together into a bowl. Add the margarine and rub it in until the mixture resembles breadcrumbs. Mix in the egg yolk, adding a little cold water, if nixessary, to make a fairly firm dough. Knead the dough for a few seconds on a floured surface until smooth. Roll it out and use to line a 20cm/8inch flan ring. Leave its a cool place for 15 minutes.

Preheat the oven to moderately hot (200 °C/ 400 °F, Gas Mark 6).

To make the filling, heat the oil in a frying pan. add the onions and garlic and fry gently for about 10 minutes. Stir in the tomatoes, bouquet garni and tomato purée. Season with salt and pepper and bring the mixture to the boil. Lower the heat and simmer, uncovered, for about 40 minutes, then remove the bouquet garni.

Line the flan ring with greaseproof paper, weigh down with baking beans and bake blind for 15 minutes. Remove the paper and beans.

Spoon the tomato mixture into the flan case. Arrange the olives on top and return to the oven for a further 20 minutes, brushing the olives with a little extra oil if they become dry.

SERVES 4 to 6