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Pissaladière Tastes of Provence

Pissaladière

This recipe was created by David, it is a blend of several variations for the same dish. This version will serve 6 as a main course or 12 as an appetizer. 
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Lunch Dish
Cuisine French, Provencal
Servings 12 people

Ingredients
  

  • 2 tbsp Butter
  • 3 1/2 pounds Yellow Onions peeled, halved and sliced
  • 2 tsp Demerara sugar (raw sugar)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Dried Thyme
  • 2 tsp Balsamic Vinegar
  • 1 sheet Puff Pastry thawed*
  • 20-24 Anchovy fillets packed in oil, drained
  • 10-15 Moroccan oil-cured olives halved and pitted
  • 2 tsp olive oil
  • 2 tsp Fresh Thyme chopped

Instructions
 

  • Preheat oven to 350°F.
  • Melt the butter in a large skillet over medium heat.
  • Add the onions and Demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
  • Sprinkle with salt, pepper, and thyme and mix well. (Do not be tempted to add additional salt - both the anchovies and the olives bring plenty of salt to the recipe.)
  • Transfer the skillet to the preheated oven.
  • Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are well caramelized throughout.
  • Add the vinegar during the last 5 minutes of cooking.
  • Remove the onions from the oven and set them aside while preparing the pastry for the pissaladière. Let them come to room temperature. **
  • Raise the oven temperature to 425°F.
  • Roll out the pastry to 13-inch x 19-inch rectangle.
  • Place the pastry onto a 12-inch by 18-inch baking sheet, folding the edges of the pastry over about 1/2-inch to create a raised border.
  • Spread the pastry with the onion confit up to the doubled edges.
  • Arrange the anchovy filets in a harlequin (diamond) patter and place 1 pitted half-olive in the middle of each diamond.
  • Bake it for 15 to 18 minutes, until the pastry has puffed up, turned golden, and crisped.
  • Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart.
  • Cut it into rectangles and serve very warm or at room temperature.

Notes

*If you would like to make your own crust click here for a quick puff pastry recipe from Vintage Kitchen.
**The onions can be made ahead to this point 2 days in advance.
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