Pissaladière (Provençal Caramelised Onion, Olive and Anchovy Tart)
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Ingredients
- 1 ready-rolled puff pastry sheet
- 4 onions, thinly sliced
- 12 anchovy fillets in oil
- 60 g black olives, pitted and halved
- 1 tsp fresh thyme leaves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 519 kcal
- Protein
- 10.2 g
- Carbohydrate
- 41.9 g
- of which sugars
- 9.4 g
- Fat
- 34.2 g
- of which saturates
- 12.4 g
- Fibre
- 4.1 g
- Salt
- 2.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large pan and cook the onions with a pinch of salt over a low heat for 35-40 minutes, stirring often, until soft, sticky and deep golden.
- 2
Stir in the thyme leaves and leave to cool slightly.
- 3
Heat the oven to 200C (180C fan, gas 6) and unroll the puff pastry onto a lined baking tray, scoring a border 1cm from the edge.
- 4
Spread the caramelised onions evenly inside the border.
- 5
Arrange the anchovy fillets in a lattice pattern over the onions and dot with the black olives.
- 6
Drizzle with the remaining olive oil and bake for 20-25 minutes until the pastry is puffed and golden.
- 7
Cut into squares to serve.
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