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Mini Pissaladieres

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a little oil in a pan and gently sauté the onions and garlic until soft.
  • Add the tomatoes with a decent grinding of pepper and the thyme. Mix well and gently cook for 15-20 mins until the liquid is absorbed. Remove and set aside to cool.
  • Combine the egg and milk.
  • Then cut the pastry sheets into squares and lightly paint with the eggwash. Carefully place the pastry squares onto 1-2 baking sheets, leaving space between each one.
  • Spread a dollop of the onion mixture onto each piece of pastry, top with an olive half and arrange an anchovy around each olive. Then cook in the top shelf of the oven for about 10 mins until puffed and golden.

Ingredients

  • olive oil
  • 2 onions, chopped
  • 1 garlic clove, crushed
  • 2 ripe red tomatoes, finely diced
  • freshly ground pepper
  • 2 fresh thyme sprigs
  • 1 egg
  • ¼ cup milk
  • 2 puff pastry sheets
  • pitted black olives, halved
  • whole small anchovies

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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