France · France

Pissaladiere (French Onion and Anchovy Tart)

Name: Pissaladiere (French Onion and Anchovy Tart)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: France
Ingredients: onions, thinly sliced 700 g; anchovy fillets 8 pieces; black olives 120 g; shortcrust pastry 320 g; tomato, chopped 150 g; olive oil 80 ml; fresh thyme 5 g; caster sugar 20 g; fine salt 12 g

Caramelised onion, olives and anchovy on crisp pastry.

60 minutes · 6 servings · Moderate

Pissaladiere is the onion tart that travels between French and Italian kitchens, and the argument is about whether the onions should be cooked first or begin raw under the olives. Anchovy is what unites the two versions, melting into the onion rather than sitting on top of it.

Ingredients

onions, thinly sliced700 g
anchovy fillets8 pieces
black olives120 g
shortcrust pastry320 g
tomato, chopped150 g
olive oil80 ml
fresh thyme5 g
caster sugar20 g
fine salt12 g

Directions

1
Cook the onions in oil with sugar 25 minutes until deep golden and sweet.
the onions are deeply caramelised
2
Spread the onions over the pastry and add tomato, olives and anchovy.
3
Bake at 200C for 22 minutes until the pastry is puffed and deep golden.
the pastry is puffed and deep golden

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content