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.
60 K 3.8/5 (32 reviews)
1 hour 40 min.
Easy
1 tart
12 IngredientsLast modified on: May 7th 2017
For 1 tart, you will need:
- 1
1.8 oz black olives - 2
7.0 oz onion - 3
4 tablespoons olive oil - 4
8.8 oz peeled and chopped tomatoes - 5
0.7 oz tomato paste (optional) - 6
1 bouquet garni - 7
parsley - 8
7.0 oz puff or flaky pastry (pâte feuilletée) - 9
1.1 oz anchovy fillet - 10
1 tablespoon dry oregano (optional) - 11
salt - 12
pepper
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 1 hour 20 min.
All in all: 1 hour 40 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 1.8 oz 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 8.8 oz peeled and chopped tomatoes, 0.7 oz 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 7.0 oz 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 1.1 oz 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 RDI=40 % | 780 RDI=70 % | 760 RDI=120 % | 1,780 RDI=90 % | 7,460 RDI: 90 % |
| Per 100 g | 10 RDI=5 % | 90 RDI=9 % | 90 RDI=10 % | 220 RDI=10 % | 900 RDI: 10 % |
How much will it cost?
- For 1 tart : 4.35 €
Change currency: 
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: Chicken "cantina", Enchiladas, Tomato sauce (for pizzas), Green beans with tomato and cheddar cheese, Sausage rougail, ... See them all 15
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crisp apricot and pistachio tart, Millefeuille, Olive twists, Pecan fruit rolls , Thin cherry tomato and pesto tart, ... See them all 72
Onion
Like these other recipes: Fillet of pollack cooked in two stages, Salmon marinated like herring, Melt-in-the mouth meat and vegetables in a sealed casserole, Ratatouille confite, Raw beetroot salad, ... See them all 147
Black olives
Like these other recipes: Tomato ladybirds, Salade Niçoise, Souda salad, Pasta with cherry tomatoes, olives and feta cheese, Greek salad, ... See them all 7
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