Pissaladière

Ingredients

• 1 sheet puff pastry - store-bought or homemade
• 2 tablespoons olive oil - extra virgin for best flavor
• 2 large onions - thinly sliced
• 1 clove garlic - minced
• 1 teaspoon herbes de Provence - a blend of dried herbs typical in the region
• 1 cup black olives - preferably Niçoise or Kalamata, pitted and halved
• 6 fillets anchovy - packed in oil, adjust to taste
• 1 pinch salt - to taste
• 1 pinch black pepper - freshly ground, to taste

Step-by-step instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and translucent, about 15 minutes. Add the minced garlic and herbes de Provence, cooking for an additional 2 minutes until fragrant.
3. Roll out the puff pastry on a floured surface to fit a baking sheet. Transfer the rolled pastry onto a baking sheet lined with parchment paper.
4. Spread the caramelized onions evenly over the puff pastry, leaving a small border around the edges.
5. Arrange the halved olives and anchovy fillets decoratively over the onions. Season with salt and black pepper to taste.
6. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp. Allow to cool slightly before cutting into squares.

Serving suggestion

Serve warm or at room temperature, garnished with fresh herbs like thyme or basil. Pair with a light rosé wine for an authentic Provençal experience.

Nutrition per serving (estimated)

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