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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
Pissaladière is a pizza-like tart with origins from the South of France. Traditionally, caramelized onions, olives and anchovies are the preferred toppings, but add or remove items to make it your own. Great as an appetizer, lunch or for picnics!
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)

Pissaladière is a pizza-like tart with origins from the South of France. Traditionally, caramelized onions, olives and anchovies are the preferred toppings, but add or remove items to make it your own. Great as an appetizer, lunch or for picnics!

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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