Pissaladière
A Provençal pizza-like tart topped with caramelized onions, anchovies, and olives. Crispy, savory, and utterly addictive—ready in under 50 minutes with store-bought puff pastry.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 9g
Ingredients
- 1 sheet puff pastry sheet (thawed)
- 1.5 lb yellow onions, thinly sliced
- 3 tbsp olive oil
- 2 cloves garlic cloves, minced
- 1 pinch salt and pepper
- 12 fillets anchovy fillets, drained
- ¾ cup Niçoise olives, pitted
- 1 tsp fresh thyme leaves
- ½ tbsp lemon juice
Instructions
- 1
Preheat oven to 400°F. Place puff pastry sheet on a parchment-lined baking sheet.
- 2
Prick the pastry all over with a fork to prevent puffing.
- 3
Heat olive oil in a large skillet over medium. Add sliced onions and cook, stirring occasionally, until golden and very soft, 25–30 minutes.
- 4
Add minced garlic to the onions and cook for 1 minute until fragrant.
- 5
Remove from heat. Stir in lemon juice, salt, and pepper to taste.
- 6
Spread caramelized onions evenly over the pastry, leaving a 1/2-inch border.
- 7
Arrange anchovy fillets in a crosshatch pattern over the onions.
- 8
Scatter olives and thyme over the top.
- 9
Bake for 12–15 minutes until the pastry edges are golden brown and crispy.
- 10
Cool for 2 minutes. Cut into squares and serve warm or at room temperature.
Tools you’ll need
- baking sheet
- parchment paper
- fork
- large skillet
- wooden spoon
- knife
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