How difficult is it to prepare My Pissaladiere?

This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare My Pissaladiere?

The preparation time is 20 minutes and the cooking time is minutes.

How many people does this recipe serve?

This recipe is designed for servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

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Appetizer
My Pissaladiere

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.

Recipe Summary

Preparation 20 min

Difficulty Easy

Category Appetizer

Ingredients

1 sheet of puff pastry, thawed
4 large onions, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
Salt and black pepper to taste
12-16 black olives, pitted and halved
6-8 anchovy fillets in oil
Fresh rosemary sprigs for garnish (optional)

Join me and let's see how to make My Pissaladiere

Instructions:

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Roll out the thawed puff pastry sheet into a rectangle, then transfer it to a baking sheet lined with parchment paper.

Step 4

Spread the caramelized onion mixture evenly over the puff pastry, leaving a small border around the edges.

Step 5

Arrange the halved black olives and anchovy fillets on top of the onions in an attractive pattern.

Step 6

Bake in the preheated oven for about 15-20 minutes or until the pastry is golden and puffed, and the toppings are slightly browned.

Step 7

Garnish with fresh rosemary sprigs, if desired, before serving.

Step 8

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!