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    • Pissaladiere

    Pissaladiere

    Mark Sharron
    Easy
    25-30
    2

    Pissaladiere is a traditional Provençal dish from the south of France. This savoury tart is made with puff pastry, onions, anchovies, olives, and other flavorful ingredients. It can be served as an appetiser, a side dish, or a main course. Pissaladière is simple to make and will surely be a hit with your family and friends.

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    Ingredients

    • 1 sheet of puff pastry
    • 2 onions, thinly sliced
    • 8 anchovy fillets
    • 1/4 cup black olives, pitted
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon fresh thyme leaves
    • 1/4 teaspoon sea salt
    • Freshly ground black pepper, to taste
    • 1/4 cup freshly grated Parmesan cheese (optional)

    Method

    • Step-by-Step Method for Pissaladière
    • Preheat oven to 200°C (400°F)
    • Unroll puff pastry sheet onto a lined baking tray
    • Score a 1cm border around the edge of the pastry (do not cut through)
    • Chill pastry in refrigerator while preparing toppings
    • Heat olive oil in a large pan over medium-low heat
    • Add sliced onions and cook slowly, stirring often, until golden and sweet (20–25 minutes)
    • In the final minutes, add garlic, sea salt, thyme leaves, and black pepper to the onions, cook until fragrant
    • Remove onions from heat and let cool slightly
    • Remove pastry from fridge and spread cooked onion mixture evenly within the scored border
    • Arrange anchovy fillets decoratively over the onions (traditionally in a criss-cross pattern)
    • Dot black olives across the tart in between the anchovies
    • If using, sprinkle grated Parmesan cheese over the top
    • Bake in preheated oven until pastry is puffed and golden (20–25 minutes)
    • Remove from oven and allow to cool slightly before slicing
    • Transfer to a serving board or platter
    • Plate with a few fresh thyme sprigs for garnish if desired
    • Serve warm or at room temperature as an appetizer or a light meal
    • Suggest pairing with a crisp salad and chilled dry white wine