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.
74 K 3.8/5 (32 reviews)451488
Last modified on: October 30th 2026
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
Times for this recipe
Preparation
25 min.
Cooking
1 hour 20 min.
All in all
1 hour 40 min.
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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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 13 g RDI=20 % | 94 g RDI=36 % | 92 g RDI=127 % | 212 kcal RDI=11 % | 888 kJ RDI=11 % |
| Whole recipe | 109 g RDI=168 % | 776 g RDI=293 % | 758 g RDI=1,039 % | 1,739 kcal RDI=87 % | 7,285 kJ RDI=87 % |
How much will it cost?
For 1 tart
4.35 €
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:
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example:
Black olives
Like these other recipes:
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