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Home / French Recipe / Appetizers / Pissaladière (French onion tart) recipe

Pissaladière (French onion tart) recipe

I discovered the delicious Pissaladière recipe when traveling in South of France few years ago. Since then, every summer I make this yummy recipe for our annual family potluck brunch and everyone loves it! It makes a really tasty dish and is well paired with a simple green salad. The Pissaladière also makes a great appetizer, cuts into squares and served with a Sauvignon Blanc. So, since last time we made you discovered the succulent recipe of the mediterranean chicken “en papillote” – I wanted to try another great dish from the South of France and here it is. This flat open-face tart originates from the Nice region and if you go there, you’ll find it often sold by street vendors or at local markets, in the meantime feel free to make your own!

Preparation Time: 2h
Cooking Time: 25 min


Ingredients for 8 servings

4 yellow onions
3 sprigs fresh thyme
1 large egg
1 sheet puff pastry
4 oz black olive Tapenade
5 oz sweet onions confit
3 oz anchovies packed in olive oil
3 oz black olives
2 tbsp olive oil
1 tsp salt
1/2 tsp fresh thyme leaves


Preparation

1. In a large sauté pan heat the olive oil and cook the onions over medium heat with thyme sprigs and salt. Cover, stir from time to time and cook gently for 30 minutes to an hour until the onions are wilted and soft and remove the lid for the last 10 minutes to reduce any moisture. Remove from the heat, leave to cool slightly, pull the thyme sprigs out and discard.
2. Preheat oven to 410°F.  Roll the puff pastry out into a large rectangle, then transfer onto a baking tray covered with parchment paper. Dock the surface with a fork and lightly brush with the beaten egg. Place in the oven and bake for 12 minutes.
3. Take the onion mixture and add the black olives as well as the sweet onion confit, then arrange the anchovies on top, making a criss-cross pattern. Stud each anchovy intersection with some black olive tapenade.
4. Bake for 25-30 minutes until golden and sprinkle with fresh thyme leaves.

Bon Appétit!


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Anne-Sophie

Anne-Sophie was born and raised in Reims, the home of Champagne. After living in Spain, she decided to move to San Francisco. Passionate about photography and travels; Recently back from Peru, she fell in love with pisco sour and ceviche. Cooking is a hobby; Cheese and cider are certainly an addiction!

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