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
1 tart
12 IngredientsLast modified on: May 7th 2017
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: 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 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 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: Sausage rougail, Veal Marengo, Tagliatelle with rillons and tomatoes, Polpete, White bean gratin "à l'italienne", ... See them all 14
Onion
Like these other recipes: Cauliflower tabouleh, Leek fondue, Mornay onion tart, Sautéed turmeric chicken with mushrooms, Mushrooms on toast, French style, ... See them all 146
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Ch'ti mussel tarts, Beef Wellington, Thin spinach and potato tart, Vol-au-vent cases, Cheese and tomato tart, ... See them all 71
Black olives
Like these other recipes: Souda salad, Tapenade, Salade Niçoise, Greek salad, Tomato ladybirds, ... See them all 7
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 17th 20235.23 M 64.2 4 days 15 hours 50 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011386 K4.4 2 hours 55 min.
How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.October 13th 2010211 K 24.3 15 min.
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.June 2nd 2013207 K 25 50 min.
Pollack fillet baked with rice and vegetables.
This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.September 25th 201655 K4.3 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.