Pissaladière

Name: Pissaladière
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 puff pastry sheet; 1 kg onion; 4 tbsp olive oil; 3 garlic; 3 fresh thyme; 60 g anchovy fillet; 80 g black olives; 1 pinch black pepper; salt to taste

Prep20 minCook60 minTotal80 minDifficultyEasy

Ingredients

6 servings

Contains: Gluten, Fish

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 439.8; total 2638.6
Protein: 8.3 g; total 50 g
Carbs: 37.9 g; total 227.1 g
Fat: 29.1 g; total 174.8 g

Estimated · based on 7 of 9 ingredients

The Niçoise onion tart: slow-jammed onions on crisp pastry, latticed with anchovies and studded with black olives. Perfect apéro food.

Start cooking

Method

1
- onion1 kg
- olive oil4 tbsp
- garlic3
- fresh thyme3
Caramelize the onions — Heat the olive oil in a wide pan and cook the onions with the thyme over low heat for 40 minutes, stirring often, until jammy and pale gold. Stir in the garlic near the end.
2
- puff pastry sheet1
Prepare the puff pastry base — Heat the oven to 200°C. Roll the puff pastry onto a lined baking tray and prick all over with a fork, leaving a small border.
3
- puff pastry sheet1
- onion1 kg
- olive oil4 tbsp
- anchovy fillet60 g
- black pepper1 pinch
Assemble the pissaladière — Spread the onions over the pastry within the border. Arrange the anchovies in a lattice and dot with olives. Season with pepper.
4
- puff pastry sheet1
Bake and slice into squares — Bake for 20 minutes until the pastry is crisp and golden. Cut into squares and serve warm or at room temperature.

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