Pissaladière

Name: Pissaladière
Total time: 75 min
Yield: 4 servings
Ingredients: 6 ea large brown onions; 60 ml olive oil; 3 sprig fresh thyme; 2 ea bay leaves; 1 sheets puff pastry; 45 g canned anchovy fillets; 50 g kalamata olives

Recipe from SARAH TODD · original post

Sweet, jammy slow-cooked onions piled onto buttery puff pastry with salty anchovies and olives.

Serves 4 75 min

seafoodfishbake

Ingredients

large brown onions — thinly sliced6 ea
olive oil — 3 tbsp60 ml
fresh thyme — plus extra to finish3 sprig
bay leaves2 ea
puff pastry — all-butter1 sheets
canned anchovy fillets45 g
kalamata olives50 g

Method

Cook the onions slowly with the olive oil, thyme, bay leaves and a pinch of salt until golden and jammy.
Pile the onions onto the raw puff pastry, arrange the anchovies in a diamond pattern and pop an olive into each diamond.
Bake at 200°C for 20–25 minutes until puffed and crispy.
Finish with fresh thyme and black pepper.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
- 30 g Capers instead of canned anchovy fillets
Scatter the capers over the onions with the olives; baking time is unchanged.
Vegan
- 180 g Vegan puff pastry instead of puff pastry
- 30 g Capers instead of canned anchovy fillets
Scatter the capers over the onions with the olives; baking time is unchanged.
Dairy-free
- 180 g Dairy-free puff pastry instead of puff pastry

Swaps are suggestions — check labels if you are cooking for an allergy.

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New World
you pay $40.26 · 61% spare
$15.73
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you pay $25.96 · 59% spare
$10.53
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Woolworths NZ
you pay $24.25 · 64% spare
$8.77
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