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Puff pastry Pissaladiere

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a little oil in a large heavy-bottomed pan and gently saute the onions and garlic until tender. Add the tomatoes, thyme and ground pepper. Mix well and gently cook for another 10 mins or so. Then set aside to cool a little.
  • Cut the pastry sheets into large rounds and combine the egg and milk.
  • Spread out the onion mixture on the pastry rounds, leaving a border. Arrange the anchovies on top in a lattice pattern and the place the olives in the centre of each diamond. Brush the edges with eggwash and cook in the top half of the oven for about 10-12 mins until risen and golden.
  • Serve straight from the oven, cut into quarters if you like, with a green salad on the side.

Ingredients

  • olive oil
  • 2 large onions, sliced
  • 1 garlic clove, crushed
  • ½ punnet cherry tomatoes, quartered
  • 1 tspn fresh thyme leaves
  • freshly ground pepper
  • 2 frozen puff pastry sheets
  • 1 egg
  • ½ cup milk
  • anchovies, sliced lengthways
  • pitted black olives, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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