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–+ servings

Pissaladière

A classic caramelised onion tart from Nice in the South of France, topped with anchovies and black olives on a crisp puff pastry base. Thrifty, easy, and delicious served warm or at room temperature.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Flexitarian Recipes, Nut-Free Recipes, Soya-Free Recipes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Tarts, Pies & Quiches, Vegetarian & Vegan Starters
Cuisine French, Mediterranean
Servings 6 servings
Calories 417 kcal

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 1 kg yellow onions
  • 6 tbsp olive oil
  • 3 tbsp water
  • salt to taste
  • 1 large sheet puff pastry
  • pitted black olives
  • anchovies

Instructions
 

  • Slice the onions thinly, using a sharp knife or a mandoline.
    1 kg yellow onions
  • Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and the water.
    6 tbsp olive oil, 3 tbsp water
  • Stir, then cook covered over a low to medium heat for 25 minutes, until the onions are soft, stirring often so they don't go too brown.
  • Once the onions are soft, season to taste with salt and cook uncovered for a further 5 minutes or so, to cook off any excess liquid.
    salt
  • Preheat the oven to 200°C/400°F (fan 180°C).
  • Roll out the puff pastry onto a lined baking tray.
    1 large sheet puff pastry
  • Score a 1cm border around the edge of the pastry with a sharp knife, without cutting all the way through.
  • Spread the onions evenly over the pastry, staying within the scored border.
  • If using, arrange the anchovies over the onions in a criss-cross or diagonal pattern.
    anchovies
  • Dot the pissaladière with the black olives.
    pitted black olives
  • Bake for 25–30 minutes, until the pastry is golden and puffed up around the edges.
  • Serve warm or at room temperature, with a crisp green salad on the side.

Notes

 

  • No time or inclination to make pastry from scratch? A good-quality shop-bought puff pastry works perfectly well here and keeps this recipe quick and thrifty.
  • Not keen on anchovies, or cooking for someone who isn't? Simply leave them out.
  • Keeps in an airtight container in the fridge for up to 2 days; serve cold, at room temperature, or warmed through gently in the oven.

Nutrition

Serving: 1servingCalories: 417kcalCarbohydrates: 34gProtein: 5gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gSodium: 109mgPotassium: 268mgFiber: 3gSugar: 7gVitamin A: 4IUVitamin C: 12mgCalcium: 43mgIron: 1mg

Find this recipe online:

Pissaladière

https://theflexitarian.co.uk/recipe-items/pissaladiere-french-onion-tart/