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Pissaladiere With Fennel And Tarragon

pizza

1 cup flour
salt; to taste
1 teaspoon dry English mustard
1/3 cup cold butter or margarine
1/3 cup grated old Cheddar cheese
6 - 7 tablespoons cold water
4 red bell peppers; seeded; halved
1 tablespoon olive oil
1/2 large red onion; thinly sliced
1/2 large fennel bulb; thinly sliced
4 cloves garlic; minced
1/4 pound mixed fresh mushrooms; sliced
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh tarragon
coarse black pepper
1/2 package (12-oz) firm tofu; cubed

*The amount of water will vary slightly depending on the temperature of the butter, the temperature of the water and the heat of your hands and kitchen. Start with 6 tablespoon and work up. Combine flour, salt and mustard in a large bowl; cut in butter or margarine until the size of small peas. Add grated cheese; mix well. Add water and use your hands to pull gently together into a ball. Wrap dough in plastic or wax paper and refrigerate while you prepare the recipe. Preheat broiler. Place pepper halves upside down on a baking tray; broil until skins are black. Place in a paper bag for 1/2 hour until cool enough to handle. Pull off blackened skin, cut into rough pieces. Meanwhile, heat oil in a skillet until hot. Add onion, fennel, garlic and mushrooms; sauté over high heat only long enough to soften the onion somewhat and brown the mushrooms (keep the heat high enough and stir often enough that the mushrooms do not weep liquid and steam the vegetables). Remove from heat; partially cool; mix in roasted red pepper. Preheat oven to 425ºF. Roll out pastry on a floured board to a circle about 11 to 12 inch diameter. Fit carefully into a 9-inch flan pan (or pie plate) with a removable bottom. Trim the edges. Mix together the vinegar, tarragon, pepper and tofu in a small bowl; spread over pastry in pan. Spread the partially cooled onion mixture over top. Bake about 20-25 minutes or until pastry is browned and crisp and the filling is bubbly. Let stand 5 minutes before cutting into wedges. Excellent with a glass of cold Sancerre, crusty bread and a Mimosa salad.

Contributor: Brad Stringer - Save-on-Foods' Appeal

Yield: 5 servings

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