Pissaladière or anchovy and onion tart
This delicious savoury tart recipe originates from Nice in France and is great for sharing.
4-6
Ingredients
- 300g puff pastry ready rolled
- 5 onions, peeled and sliced
- 1 garlic clove, chopped
- 20 anchovies in olive oil
- 4 sprigs of thyme
- 50g butter
- Fleur de Sel or salt and pepper
- 75ml white wine
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the onions in a pan with the butter, garlic and 2 sprigs of thyme. Cook for 5 minutes and until sweated down. Add a splash of white wine when softened.
Cool slightly.
Dock the pastry with a knife once on a lined baking sheet.
Season the onions with black pepper and Fleur de Sel.
Pour the onions over the tart evenly and place the anchovies in a criss-cross pattern over the onions. Sprinkle over the remaining picked thyme and bake for 20 minutes.
Ingredients
- 300g puff pastry ready rolled
- 5 onions, peeled and sliced
- 1 garlic clove, chopped
- 20 anchovies in olive oil
- 4 sprigs of thyme
- 50g butter
- Fleur de Sel or salt and pepper
- 75ml white wine
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the onions in a pan with the butter, garlic and 2 sprigs of thyme. Cook for 5 minutes and until sweated down. Add a splash of white wine when softened.
Cool slightly.
Dock the pastry with a knife once on a lined baking sheet.
Season the onions with black pepper and Fleur de Sel.
Pour the onions over the tart evenly and place the anchovies in a criss-cross pattern over the onions. Sprinkle over the remaining picked thyme and bake for 20 minutes.
This recipe is from the book:
James Martin’s French Adventure
“Some thirty years since Floyd on France first screened, the chance to follow in his footsteps and, to return to the places that have shaped my own life and career was too good to resist. I hope this book will give you a small taste of what I learnt and the things I discovered on my French adventure, and that you’ll enjoy the trip as much as I did!”
- James
- James
