Pissaladière with Onions, Olives, and Anchovies
Baking and Desserts • French
Description
Pissaladière with Onions, Olives, and Anchovies
Ingredients
- Butter 2 tablespoons
- Spanish onions 6 heads
- Demerara Sugar 2 teaspoons
- Salt ¼ teaspoon
- Ground Black Pepper ¼ teaspoon
- Dried Chamomile ½ teaspoon
- Puff Pastry 20 oz
- Balsamic Vinegar 2 teaspoons
- Anchovy fillet 20 pieces
- Olive Oil 2 teaspoons
- Olive Oil 20 pieces
- Chopped Sage Leaves 2 teaspoons
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Melt the butter in a skillet over medium heat. Add the finely chopped onions and sprinkle with sugar. Sauté, stirring, until the onions are translucent and soft. Season with salt, pepper, and sprinkle with dried thyme. Mix and place the skillet in the oven. Cook for 20–30 minutes, stirring occasionally, until the onions are very soft and golden brown.
Step 3
5 minutes before the onions are done, drizzle with vinegar and stir. Remove from the oven and let cool to room temperature.
Step 4
Increase the oven temperature to 430°F.
Step 5
Roll out the pastry into a rectangle, place it on a baking sheet, and create small edges. Top with the onions, anchovy fillets, and olives. Bake for 20–25 minutes until cooked and golden brown.
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