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
SeafoodFishBake
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.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
- 30 g Capers instead of canned anchovy fillets
Scatter the capers over the onions with the olives; baking time is unchanged.
Vegan
- 180 g Vegan puff pastry instead of puff pastry
- 30 g Capers instead of canned anchovy fillets
Scatter the capers over the onions with the olives; baking time is unchanged.
Dairy-free
- 180 g Dairy-free puff pastry instead of puff pastry
Swaps are suggestions — check labels if you are cooking for an allergy.
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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