Caramelized Onion And Anchovy Tart (pissaladière)

Caramelized Onion and Anchovy Tart, also known as Pissaladière, is a classic French dish that features a delicious combination of sweet caramelized onions and salty anchovies on a thin, crispy crust. This savory tart is perfect for a light lunch or as an appetizer for a dinner party.

Caramelized Onion And Anchovy Tart (pissaladière)

Ingredients

  • 2 large onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1 sheet of store-bought puff pastry
  • 12 anchovy fillets
  • 1/4 cup black olives, pitted
  • Fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20-25 minutes. Sprinkle the sugar over the onions and continue to cook for another 5 minutes to caramelize them.
  3. Roll out the puff pastry on a baking sheet and prick the surface with a fork. Spread the caramelized onions evenly over the pastry, leaving a small border around the edges.
  4. Arrange the anchovy fillets in a crisscross pattern over the onions. Place the black olives in the gaps between the anchovies. Sprinkle with fresh thyme leaves, salt, and pepper.
  5. Bake the tart in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crispy.
  6. Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
10g

Supplies

Baking sheet Skillet

Tools

Oven Fork

Serving suggestions

Serve the Caramelized Onion and Anchovy Tart with a side salad and a glass of chilled white wine for a delightful meal.

Tips & tricks

For a vegetarian version, you can omit the anchovies and add some sliced tomatoes or roasted bell peppers for extra flavor.

Cost

$15