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Pissaladière Tart

Pissaladière Tart

Pissaladière Tart Photo
Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT60M
    45 Minutes
  • Yield:
    4-6 Servings
Charming, savory French-style tart brimming with umami flavor. Mildly sweet caramelized onion mingles nicely with vibrant anchovy.
Ingredients
  • 1 sheet puff pastry dough, thawed
  • 3 tablespoons olive oil, divided
  • 2 pounds onions, sliced (about 2 large)
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • Salt and black pepper to taste
  • ½ cup grated Parmesan or Gruyere cheese, divided
  • 2 medium, firm ripe tomatoes, cut into 1/8-inch thick slices
  • 1 (2 ounces) can anchovies
  • 2 pitted Niçoise olives (about 1 1/2 cups)
  • Chopped fresh mixed herbs (such as parsley, basil, thyme or rosemary)
  • 1 sheet puff pastry dough, thawed
  • 38.34g olive oil, divided
  • 907.18g onions, sliced (about 2 large)
  • 12.78g minced garlic
  • 12.78g chopped fresh thyme
  • Salt and black pepper to taste
  • 118.29ml grated Parmesan or Gruyere cheese, divided
  • 2 medium, firm ripe tomatoes, cut into 1/8-inch thick slices
  • 1 (56.7g) can anchovies
  • 2 pitted Niçoise olives (about 1 1/2 cups)
  • Chopped fresh mixed herbs (such as parsley, basil, thyme or rosemary)

Charming, savory French-style tart brimming with umami flavor. Mildly sweet caramelized onion mingles nicely with vibrant anchovy.

Preparation
STEP 1

Preheat oven to 450°F.

STEP 2

Roll out puff pastry to a 12x16-inch rectangle, about 1/8-inch thick. Transfer to a baking sheet.

STEP 3

Brush edges of pastry with water and fold over to form a 1-inch-wide border. Score border with fork and thoroughly prick center.

STEP 4

Add 2 tablespoons oil to a skillet. Cook onions over low heat until golden and softened. Stir in garlic and thyme and season with salt and pepper. Transfer to a bowl to cool.

STEP 5

Sprinkle bottom of tart with 2 tablespoons of cheese and top with onions. Layer with another 2 tablespoons cheese. Top with tomatoes and brush with remaining oil. Decorate with anchovies and olives.

STEP 6

Bake for 30-35 minutes, or until pastry is golden and crisp. Sprinkle with remaining cheese and herbs. Serve slightly warm or at room temperature.

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