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Pissaladière
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Pissaladière

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Pissaladière is a classic Provençal French dish, originating from Nice. It is a type of savory tart that typically consists of a flaky pastry crust topped with caramelized onions, anchovies, and olives. This recipe showcases the perfect combination of sweet and salty flavors, making it a perfect appetizer or side dish for any occasion. The caramelized onions add a depth of flavor and a hint of sweetness, while the anchovies and olives provide a salty and savory taste. This dish is perfect for those who love the flavors of the Mediterranean and are looking for a simple yet impressive recipe to serve their guests.

Time Cook
30
Level
Intermediate
Calories
320
Allergens
Fish, Gluten, Sulfites

Ingredients

1 sheet
Pastry Dough
150 Calories
3 large
Onions
45 Calories
6 fillets
Anchovies
100 Calories
6 pitted
Olives
100 Calories
2 sprigs
Thyme
0 Calories
2 sprigs
Rosemary
0 Calories
2 tablespoons
Olive Oil
190 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Pepper
0 Calories

Step-by-Step Instructions

1
Preheat the oven to 400°F (200°C). Roll out the pastry dough to a thickness of about 1/8 inch (3 mm). Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom.
2
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
3
Arrange the caramelized onions on the pastry dough, leaving a 1-inch (2.5 cm) border around the edges. Top the onions with anchovy fillets and pitted olives.
4
Fold the edges of the pastry dough over the filling, pressing gently to seal. Brush the edges with a little bit of water and sprinkle with salt and pepper.
5
Bake the Pissaladière for 25-30 minutes, or until the pastry crust is golden brown and the filling is heated through.

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