Pissaladière
Recipe from SARAH TODD · original post
Sweet, jammy slow-cooked onions piled onto buttery puff pastry with salty anchovies and olives.
Serves 4 75 min
frenchtartpuff-pastryanchovies
Ingredients
- large brown onions — thinly sliced6 ea
- olive oil — 3 tbsp60 ml
- fresh thyme — plus extra to finish3 sprig
- bay leaves2 ea
- puff pastry — all-butter1 sheets
- canned anchovy fillets45 g
- kalamata olives50 g
Method
- Cook the onions slowly with the olive oil, thyme, bay leaves and a pinch of salt until golden and jammy.
- Pile the onions onto the raw puff pastry, arrange the anchovies in a diamond pattern and pop an olive into each diamond.
- Bake at 200°C for 20–25 minutes until puffed and crispy.
- Finish with fresh thyme and black pepper.
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- large brown onions · 6 items
- olive oil · 60 ml
- fresh thyme · 3 sprig
- bay leaves · 2 items
- puff pastry · 1 item
- canned anchovy fillets · 45 g
- kalamata olives · 50 g