Three onion pissaladière

Three onion pissaladière recipe

4 ratings

Make this fabulous tart for a taste of the Mediterranean this season. The slow cooked onions lend this a dish a sweetness which works in perfect harmony with the anchovies. See method

  • Serves 6
  • 20 mins to prepare and 50 mins to cook
  • 351 calories / serving

Ingredients

  • 30ml (2 tbsp) olive oil
  • 10g (½oz) unsalted butter
  • 1 large onion, peeled and sliced
  • 2 red onions, peeled and sliced
  • 4 small shallots, peeled and cut into wedges
  • 2 large garlic cloves, finely chopped
  • small bunch fresh thyme, leaves picked (reserve some to serve)
  • plain flour, for dusting
  • 375g (12oz) puff pastry
  • 1 large red pepper, cored and sliced into thin rounds
  • 50g (2oz) anchovy fillets in olive oil, drained and halved lengthways
  • 25g (1oz) feta

Each serving contains

  • Energy

    1465kj
    351kcal
    18%
  • Fat

    22g 31%
  • Saturates

    9g 47%
  • Sugars

    7g 8%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 32.7g Protein 8g Fibre 3.4g

Method

  1. Heat the oil and butter in a sauté pan and add the onions and shallots. Cover and cook over a low heat for 15 minutes, until soft. Uncover the pan, increase the heat and cook for a further 10 minutes, stirring, until golden. Stir in the garlic and thyme and cook for a final minute, then spoon into a bowl and set aside to cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in to heat up. On a lightly floured work surface, roll out your pastry to the thickness of a £1 coin and trim to a rectangle, roughly 25x35cm (10x14in). Score a border around the edge, about 2cm (1in) in from the sides. Spoon the onions over the centre of your pastry, spreading them out to the border in an even layer. Top with the sliced red pepper and the anchovy halves.
  3. Brush the border with a little beaten egg. Remove the baking sheet from the oven and place the pastry on top whilst the sheet is still hot (this helps conduct the heat). Bake for 25–30 minutes, until the pastry is golden and crisp. Sprinkle with the feta and a few thyme leaves, to serve.

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