Recipe of My Pissaladiere
My Pissaladière is a delightful Provencal tart featuring a flaky pastry base topped with caramelized onions, briny black olives, and anchovies. It's a savory delight that's perfect for a light lunch, appetizer, or even as a snack. The sweetness of the caramelized onions complements the salty, umami flavors of the olives and anchovies, making it a must-try dish.
Servings
Preparation
20 min
Cooking
min
Calories
kcal
How to Make My Pissaladiere
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they become soft, golden, and caramelized. This process may take around 15-20 minutes. Stir in the minced garlic, thyme, salt, and black pepper during the last few minutes of cooking. Set aside.
- Roll out the thawed puff pastry sheet into a rectangle, then transfer it to a baking sheet lined with parchment paper.
- Spread the caramelized onion mixture evenly over the puff pastry, leaving a small border around the edges.
- Arrange the halved black olives and anchovy fillets on top of the onions in an attractive pattern.
- Bake in the preheated oven for about 15-20 minutes or until the pastry is golden and puffed, and the toppings are slightly browned.
- Garnish with fresh rosemary sprigs, if desired, before serving.
- Cut into squares or slices and enjoy your homemade Pissaladière as a delightful appetizer or light meal. It pairs wonderfully with a glass of chilled white wine. Bon appétit!
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