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  • Writer's pictureSilvana

Pissaladière (sort of)

I love a puff pastry tart! I've always got a sheet in the freezer waiting to be turned into a simple summery lunch. This one is based on a classic French Pissaladière but tomatoes are so sweet and juicy at the moment, I couldn't resist adding some. Traditionally, the onions would be softened with thyme but I've used rosemary and oregano as I've so much growing in the garden.

If you're feeding vegetarians, just leave out the anchovies - JusRol standard puff pastry is suitable for vegans.

Prepare: 15 minutes

Cook: 45 minutes

Serves: 6 - 8

3 tbsp olive oil, plus extra for brushing

6 - 8 onions, depending on size, sliced

4 garlic cloves, thinly sliced

1 red chilli, thinly sliced

handful fresh herb leaves such as thyme, rosemary and / or oregano

320g sheet puff pastry

750g tomatoes, sliced or halved

50g can of anchovies, torn in half lengthways

handful or two of black olives

Heat the oil in a frying pan, add the onions and cook for 5 minutes then addd the garlic, chilli, herbs and plenty of seasoning. Cook quite gently for 20 - 30 minutes until soft and golden.

Preheat the oven to 200C. Unroll the pastry then score a 1cm border around the edge. Brush the border with oil. Spread the caramelised onions over the pastry then top with the tomatoes, olives, anchovies, drizzling over the oil from the can. Season, adding a few more herbs and some dried chilli, if you like,

Bake for 20 - 25 minutes until the pastry is golden and completely cooked through. Leave to cool a little before serving.

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