Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur.
Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes.
This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.
Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes.
This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.
49K 3.8/5 based on 32 reviews
Last modified on: May 7th 2017
Keywords for this recipe:For 1 tart, you will need:
- 1
50 g black olives - 2
200 g onion - 3
4 tablespoons olive oil - 4
250 g peeled and chopped tomatoes - 5
20 g tomato paste (optional) - 6
1 Bouquet garni - 7
parsley - 8
200 g Puff or flaky pastry (pâte feuilletée) - 9
30 g anchovy fillet - 10
1 tablespoon dry oregano (optional) - 11
salt - 12
pepper - Total weight: 825 grams
Change measures:
Times for this recipe
Preparation: 22 min.
Cooking: 1 hour 16 min.
All in all: 1 hour 38 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare the pissaladière topping
Remove the stones from 50 g black olives, then chop roughly.Set aside.
Stage 2 - 5 min.
Stage 3 - 3 min.
Heat 4 tablespoons olive oil in a saucepan on medium heat.
When really hot, add the onion, salt and pepper, then mix well.
When really hot, add the onion, salt and pepper, then mix well.
Stage 4 - 10 min.
Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.
Stage 5 - 3 min.
Add the chopped olives, mix well and cook for a further 3 minutes.
Stage 6 - 2 min.
Add 250 g peeled and chopped tomatoes, 20 g tomato paste and 1 Bouquet garni.
Stage 7 - 30 min.
Leave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to the consistency of a "compote" or thick sauce.
Stage 8
Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.
Stage 9 - 3 min.
Fill and cook the pissaladière
Preheat the oven to 370°F (190°C).Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a large circle and put on a baking sheet on a sheet of cooking parchment (the pastry may have come with one).
Prick the pastry all over.
Stage 10 - 4 min.
Spread a generous layer of topping over the pastry base.
Stage 11 - 3 min.
Finish by arranging 30 g anchovy fillets on top and scatter a little oregano over.
Stage 12 - 30 min.
Bake for 30 minutes.
Serve either warm or cold.
Serve either warm or cold.
Remarks
The topping can easily be made beforehand and even frozen, but it is important to only top the pastry base just before it goes in the oven.
And to drink?
An easy drinking rosé from Provence, served well chilled.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 40 % | 780 70 % | 760 120 % | 1,780 90 % | 7,460 90 % |
| Per 100 g | 10 5 % | 90 9 % | 90 10 % | 220 10 % | 900 10 % |
How much will it cost?
- For 1 tart : 4.34 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Peeled and chopped tomatoes
Like these other recipes: White bean gratin "à l'italienne", Polenta parmentier, Rice à l'italienne, Enchiladas, Tagliatelle with rillons and tomatoes, ... See them all 13
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Thin summer tart "à la grecque", Saint Honoré cake, Ham "friand" pie, Chicken and mushroom pie, Vegetable pie, ... See them all 71
Onion
Like these other recipes: Risotto-style celeriac, Paella, Cretan Bread, Creamy Winter Vegetable Soup, Winemaker's toast, ... See them all 143
Black olives
Like these other recipes: Tapenade, Tomato ladybirds, Pasta with cherry tomatoes, olives and feta cheese, Salade Niçoise, Greek salad, ... See them all 7
Other recipes you may also like
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.October 7th 20131.4M3 35 min.
Apricot fool
The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.August 8th 2010186K5 17 min.
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...December 21th 2014170K4.5 8 hours 45 min.
Split peas "à la française"
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.February 5th 2020164K 54 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011283K4.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.