Ingredients
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1
lb potatoes
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1
egg
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2 tablespoons
Parmesan
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Salt and pepper
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2
onions
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3 tablespoons
tomato puree
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2 teaspoons
tomato paste
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3
tomato, thinly sliced
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2 tablespoons
basil
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1/2 cup
mozzarella grated
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1/2
Emmental grated
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10
anchovy filets
Directions
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Grease a baking tray and preheat the oven on 400F.
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Cook the potatoes in salted water. Once they are tender, remove the water and cook the potatoes again for 5 minutes on low heat. Puree the potatoes with the butter, egg, Parmesan, salt and pepper.
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Spread the puree on the baking tray and form a rectangle. Bake for 20 minutes.
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Cook the onions in saucepan with some olive oil. Mix together tomato paste and tomato puree
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Spread the tomato puree and the onions on the potato base. Lay out the tomato slices, basil, mozzarella and Emmental on top. Leave 1 inch of dough uncovered around the edges
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Cut the anchovies and spread out on the Pissaladière.
Bake for 10-15 minutes
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