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PUFF PASTRY PISSALADIÈRE

This Puff Pastry Pissaladière is a French-inspired tart with a Spanish twist, combining buttery, flaky pastry with slow-cooked caramelised onions, fragrant herbs, Ortiz premium anchovies and Empeltre black olives. Originating from the Provençal coast, pissaladière is a savoury speciality often enjoyed as a rustic starter or light main. Using ready-made puff pastry keeps the recipe simple, while the rich onion base, salty anchovies and briny olives create a beautifully balanced flavour. Perfect for sharing at gatherings or serving with a crisp salad, this easy Mediterranean tart brings a taste of the French Riviera to your table.
PUFF PASTRY PISSALADIÈRE
READY IN

1 hr 40 mins

COOKING TIME

55 mins

PREP TIME

45 mins

SERVES

4 people

ingredients

  • 1 pack of puff pastry
  • 800g onions
  • 2 garlic cloves
  • 3 tbsp extra virgin olive oil
IN STOCK
  • 30g of butter
  • 2 sprigs of fresh thyme, leaves picked
  • 1 sprig of fresh rosemary, leaves picked and chopped
  • Sea salt
IN STOCK
  • 1 tin of Ortiz Premium Cured Anchovies, 78g
IN STOCK
  • 1/3 jar Brindisa Empeltre black olives
IN STOCK
  • Extra-virgin olive oil, to serve
IN STOCK
  • 1 egg, beaten

Method:

  1. Peel, halve and thinly slice the onions. Peel and finely chop the garlic.
  2. Place the olive oil and butter in a large saucepan with the onions, garlic, thyme, rosemary and 1 teaspoon of sea salt. Set over a medium heat and stir to combine.
  3. Scrunch up a piece of baking parchment, run it under cold water, then lay it directly on top of the onions. Cover with a lid and cook for 45 minutes to 1 hour, stirring occasionally, until the onions are silky, soft and glossy.
  4. Preheat the oven to 220°C (fan 200°C).
  5. Unroll the puff pastry onto a baking tray lined with parchment. Score a 1.5cm border around the edge and prick the centre with a fork.
  6. Spread the onions evenly over the pastry, keeping the border clear. Cut the anchovies in half lengthways and arrange them in a diamond pattern over the onions. Place an olive in the centre of each diamond. Brush the pastry edges with beaten egg.
  7. Bake for 10 minutes, or until the pastry begins to puff. Reduce the oven temperature to 150°C (fan 130°C) and continue baking for 25 minutes, until the base is crisp and golden.
  8. Drizzle lightly with extra-virgin olive oil before serving.

ingredients

  • 1 pack of puff pastry
  • 800g onions
  • 2 garlic cloves
  • 3 tbsp extra virgin olive oil
IN STOCK
  • 30g of butter
  • 2 sprigs of fresh thyme, leaves picked
  • 1 sprig of fresh rosemary, leaves picked and chopped
  • Sea salt
IN STOCK
  • 1 tin of Ortiz Premium Cured Anchovies, 78g
IN STOCK
  • 1/3 jar Brindisa Empeltre black olives
IN STOCK
  • Extra-virgin olive oil, to serve
IN STOCK
  • 1 egg, beaten

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