- August 2018
- Serves 8-10
- Hands-on time 45 min, oven time 25-30 min
Pissaladière originates from Nice, Southern France and consists of a flaky pastry tart topped with onions, olives and anchovies. Our version uses ready-rolled puff pastry and can be ready in as little as an hour.
- 12.4g (5.6g saturated)
- 18g (5.8g sugars)
If you don’t like anchovies or are veggie, scatter a few sun-blush tomatoes evenly over the onions.
In step 1 it’s important to be patient and make sure the onions don’t burn. They need to turn translucent first before they begin to turn golden.
Make and cook the tart a day ahead, cover well with cling film, then chill. Reheat in a hot oven for 5 minutes to serve.
Salty anchovies in pissaladière call for a cold, pale pink, bone-dry and refreshing rosé from sunny Provence.
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