Recipe of My Pissaladiere

Name: My Pissaladiere
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: Servings

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.

20 min Preparation

Easy

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!