Pissaladière with puff pastry


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.
45K 32 3.8
Grade this recipe:

Last modified on: May 7th 2017

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
22 min.1 hour 16 min.1 hour 38 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Pissaladière with puff pastry

Prepare the pissaladière topping

Remove the stones from 50 ml black olives, then chop roughly.

Set aside.

Stage 2 - 5 min.
Pissaladière with puff pastry
Prepare 200 ml onion, but slice thinly. A mandolin is the most effective tool for this.

Stage 3 - 3 min.
Pissaladière with puff pastry
Heat 4 tablespoons olive oil in a saucepan on medium heat.

When really hot, add the onion, salt and pepper, then mix well.

Stage 4 - 10 min.
Pissaladière with puff pastry
Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.

Stage 5 - 3 min.
Pissaladière with puff pastry
Add the chopped olives, mix well and cook for a further 3 minutes.

Stage 6 - 2 min.
Pissaladière with puff pastry
Add 250 ml peeled and chopped tomatoes, 20 ml tomato paste and 1 Bouquet garni.

Stage 7 - 30 min.
Pissaladière with puff pastry
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
Pissaladière with puff pastry
Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.

Stage 9 - 3 min.
Pissaladière with puff pastry

Fill and cook the pissaladière

Preheat the oven to 370°F (190°C).

Roll out 200 ml 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.
Pissaladière with puff pastry
Spread a generous layer of topping over the pastry base.

Stage 11 - 3 min.
Pissaladière with puff pastry
Finish by arranging 30 ml anchovy fillets on top and scatter a little oregano over.

Stage 12 - 30 min.
Pissaladière with puff pastry
Bake for 30 minutes.

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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,011 Kcal or 4,233 Kj22 gr104 gr143 gr
51 %8 %10 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
123 Kcal or 515 Kj3 gr13 gr17 gr
6 %1 %1 %3 %
Per tart
Energetic valueProteins CarbohydratesFats
1,011 Kcal or 4,233 Kj22 gr104 gr143 gr
51 %8 %10 %22 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Celery, Gluten, Milk, Sulfites, Fish
How much will it cost?
  • For 1 tart : 4.34 €

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 tomatoesPeeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Tomato sauce (for pizzas), Veal Marengo, Sausage rougail, Enchiladas, Sausages with baked beans, French style, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Vol-au-vent cases, Leek and artichoke tart à la piémontaise, Beef Wellington, Crusty cockle tart, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Meatballs, Gratin Parmentier, Endives "bonne femme", Artichoke hearts forestier , Couscous, ... All
Black olivesBlack olives: You can check-out other recipes which use it, like for example: Salade Niçoise, Greek salad, Tapenade, Tomato ladybirds, Pasta with cherry tomatoes, olives and feta cheese, ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
329K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
403K3.5 12 min. March 21th 2017
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
759K 44 24 min. October 20th 2012
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page