French Pissaladière

Ingredients

• 1 sheet ready-rolled puff pastry (or pizza dough)
• 1.5kg onions, thinly sliced
• 4 tbsp olive oil
• 3 sprigs thyme
• 2 bay leaves
• 12 anchovy fillets
• 30 black olives, pitted
• Pepper

Instructions

1. Cook onions in olive oil with thyme and bay over very low heat for 40-50 min until very deeply caramelised.
2. Discard bay leaves; season.
3. Spread on the pastry leaving a 1cm border.
4. Arrange anchovies in a lattice; nestle olives in between.
5. Bake at 200C for 25-30 min until pastry is golden.
6. Eat warm or at room temperature.

Serving suggestions

• Eat with a glass of rosé.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions