Pissaladière
Pissaladière is a tart made with caramelized onions, anchovy fillets, and niçoise olives and is a specialty from the south of France.
While it can take time (and patience!) to caramelize onions, it’s simple to throw together for an impromptu glass of rosé on the patio (when in Nice, right?) or a light bite with a cocktail (hello, Sherry Cobbler).
Pissaladière
makes one tart
shopping list —
one puff pastry sheet
4-6 oz butter
4 medium onions, sliced thin (about 3 cups)
anchovies packed in olive oil
1/2 cup pitted niçoise olives
picked thyme
egg wash
equipment —
saute pan or skillet
colander
sheet tray
pastry brush
steps —
In a pan over medium high heat, brown the butter. Add the onions to the browned butter, stir, and turn the heat down to medium low to slowly caramelize — it takes about an hour. Season with a sprinkle of salt.
*Chef tip: Browning the butter first speeds up the process of caramelizing the onions. Be sure to stir occasionally (and be patient!). You don’t need to over season the onions because the anchovy and niçoise olives will add plenty of salt.
Meanwhile, soak the anchovies in milk to soften and remove excess salt.
Pour the onions into a colander with a bowl underneath to catch the butter and allow to drain. Cool on a sheet tray.
Preheat the oven to 400ºF.
Lay out the puff pastry sheet on a sheet tray. Add a layer of the caramelized onions to the pastry, and spread them out evenly using an offset spatula, leaving a 1/2” to 1” border on all sides.
Rinse the anchovies gently in running water, and arrange them in a lattice, and at each intersection place an olive. Sprinkle with thyme.
Egg wash the edges of the puff pastry.
Bake until the puff pastry has puffed and is golden brown, about 20-25 minutes.
Allow to cool slightly before slicing and serving.
Questions about the recipe? Email Britt at britt@parisdiningclub.com