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.
51 K 3.8/5 (32 reviews)
1 hour 40 min.
Easy
2 tarts
12 IngredientsLast modified on: May 7th 2017
For 2 tarts, you will need:
- 1
3.5 oz black olives - 2
14.1 oz onion - 3
8 tablespoons olive oil - 4
1 lb + 1.6 oz peeled and chopped tomatoes - 5
1.4 oz tomato paste (optional) - 6
2 Bouquets garni - 7
parsley - 8
14.1 oz Puff or flaky pastry (pâte feuilletée) - 9
2.1 oz anchovy fillet - 10
2 tablespoons 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 3.5 oz black olives, then chop roughly.Set aside.
Stage 2 - 5 min.
Stage 3 - 3 min.
Heat 8 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 1 lb + 1.6 oz peeled and chopped tomatoes, 1.4 oz tomato paste and 2 Bouquets 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 14.1 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 2.1 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 | 220 RDI=80 % | 1,550 RDI=150 % | 1,530 RDI=230 % | 3,560 RDI=180 % | 14,910 RDI: 180 % |
| Per 100 g | 10 RDI=5 % | 90 RDI=9 % | 90 RDI=10 % | 220 RDI=10 % | 900 RDI: 10 % |
| Per tart | 110 RDI=40 % | 780 RDI=70 % | 760 RDI=120 % | 1,780 RDI=90 % | 7,460 RDI: 90 % |
How much will it cost?
- For 2 tarts : 8.70 €
- Per 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: Sausages with baked beans, French style, Chicken "cantina", Sunday night pasta, Polenta parmentier, Enchiladas, ... See them all 14
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Epiphany galette, Rustic chicken and mushroom pie, Puits d'amour, Koulibiak in pie dish, ... See them all 71
Onion
Like these other recipes: Pollack Parmentier, Creamy risotto with diced vegetables and flax seeds, Paté en croute (terrine in a pie crust), Rabbit civet, Soup Cornouaillaise, ... See them all 146
Black olives
Like these other recipes: Tapenade, Pasta with cherry tomatoes, olives and feta cheese, Two-olive ciabatta, Souda salad, Greek salad, ... See them all 7
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