Pissaladière with marinated anchovies Recipe

Pissaladière with marinated anchovies Recipe

A light puff pastry base topped with caramelised onions, marinated anchovies and black olives.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.4/5

Les ingrédients

Pour people
  • Puff pastry : 200 g
  • Onion(s) : 3 whole
  • Lightly salted butter : 50 g
  • Garlic clove(s) : 1 whole
  • Fine salt : 3 pinch(es)
  • Anchovies in oil : 10 whole
  • Black olive(s) : 50 g
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 30 ml


  • ETAPE 1

    Preheat the oven to 180 degrees.

  • ETAPE 2

    Roll out the puff pastry until 5mm thick. Prick it all over with a fork. Rest it in the fridge.

  • ETAPE 3

    Peel and slice the onions very finely. Cook gently in the butter with the salt and pepper until completely soft and mushy.

  • ETAPE 4

    Partially cook the puff pastry between 2 baking sheets for 6 minutes.

  • ETAPE 5

    Spread the onion mixture on the puff pastry leaving a 1 cm border round the edges. Place the anchovy fillets on top of the onion mixture in a criss cross pattern and dot around the black olives.

  • ETAPE 6

    Bake in the oven for a further 10 minutes until the pastry is crisp and golden brown. Cut in to slices and serve as a canapé, hot or cold.

Chef's tip

«Make this light starter with all sorts of toppings - sundried tomatoes, artichokes etc»

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