Cook and Scale
Pissaladière
6 servings · 80 min total
The Niçoise onion tart: slow-jammed onions on crisp pastry, latticed with anchovies and studded with black olives. Perfect apéro food.
Ingredients
- 1 puff pastry sheet
- 1 kg onion, thinly sliced
- 4 tbsp olive oil
- 3 garlic, minced
- 3 fresh thyme
- 60 g anchovy fillet
- 80 g black olives
- 1 pinch black pepper
- salt to taste
Contains: Gluten, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
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.