Pissaladière

Sweet caramelized onions piled on crisp pastry with olives and anchovies — Pissaladière is the sunny taste of Nice. It is elegant, savory, and wonderful warm or at room temperature.

Prep time

20 mins

Cook time

50 mins

Total time

1 hr 10 mins

Servings

6 servings

Calories

380

Ingredients

• 1 sheet puff pastry, thawed
• 4 large onions, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 12 anchovy fillets
• 16 Niçoise or Kalamata olives, pitted and halved
• 1 egg, beaten (for the edges)
• Salt and black pepper to taste
• Fresh thyme sprigs, to serve

Instructions

1. Heat the olive oil in a large pan over low heat. Add the onions and a pinch of salt and cook slowly for 30 minutes, stirring often, until deep golden and jammy.
2. Stir in the sugar, balsamic vinegar, and garlic and cook for 5 more minutes until the onions are sweet and caramelized. Let cool slightly.
3. Preheat the oven to 400°F (200°C). Roll the puff pastry onto a baking sheet lined with parchment and score a 1-inch border around the edges.
4. Spread the caramelized onions evenly inside the border and sprinkle with the thyme leaves.
5. Arrange the anchovy fillets in a lattice pattern over the onions and place an olive half in each diamond.
6. Brush the pastry border with the beaten egg and bake for 20 to 25 minutes until the pastry is puffed and golden.
7. Cool for 5 minutes, scatter over fresh thyme, and serve warm or at room temperature, cut into squares.

Pro tips

• Cook the onions low and slow — rushing them makes them bitter instead of sweet.
• Score the border so the edges puff up into a golden frame.
• The anchovies melt into the onions as it bakes, adding a savory depth.
• Serve at room temperature for a picnic — it travels beautifully.

Frequently asked questions