Pissaladiere and Thyme

Oven Ready Pissaladière


Pissaladière is a ‘pizza’ originating in Niece. The base is traditionally made with a bread dough however for ease and time it can also be made with a good quality all butter puff pastry.

A delicious combination of sweet caramelised onions and salted  fish on top of a crisp base of buttery pastry. This dish can be served piping hot directly from the oven, warm or cold.  The combination of salt and the lightness of the dish makes it perfect for summer dining – serve with a simple salad and a glass of cool larger or wine. Beetroot and sun-blush tomato salad


Serves 4

1kg onions, peeled and sliced

6 large cloves garlic, peeled and sliced

100ml olive oil

100ml water

2 sprigs fresh thyme, chopped

1 teaspoon salt

1 teaspoon sugar

1 x 390 g pack ready rolled puff pastry

15 salted anchovy fillets, rinsed

15 black olives, halved and stoned


Put the sliced onion and the garlic in a shallow pan with a tight fitting lid along with the olive oil, the water, the chopped thyme, the salt and the sugar. Cover the pan and cook the onions without colouring for 10 minutes or until they are soft and creamy and have released their juices.

Remove the lid from the pan and continue to cook stirring frequently until the onions are a dark caramel colour and the liquid has evaporated. This will take time, about half an hour, but don’t be tempted to increase the heat or the onions will burn and not caramelise.

When the onion is cooked you can store it for later use or continue on and cook the Pissaladière.

Heat the oven to 200c/f180/gas6

Roll the puff pastry to fit a 20cm tin. Prick the base to prevent the pastry from rising.

Spread the cooked onions  evenly over the pastry  and decorate  with the anchovies and  the olives.

Bake for 20 minutes until the base is crisp and the top dark gold.

Serve hot or cold. This dish goes particularly well with the Beetroot and sun-blush tomato salad.Beetroot and sun-blush tomato salad

Pisslediere with olives and anchovy

Pissaladière ready to serve with baked beetroot and Sunblush tomato salad.

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