A simple pissaladière recipe that really packs a salty punch
Anchovies give an umami hit to this traditional pizza-style tart. The key is to make sure the onions are meltingly soft before spreading on to the pastry.
A simple onion tart, topped with anchovies that doesn't compromise on flavour.
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Yields:
4
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Cal/Serv:
520
Ingredients
2Tbsp.
olive oil
1
kg onions, finely sliced
1Tbsp.
fresh thyme leaves, roughly chopped
320g
sheet ready-rolled puff pastry, we used Jus-Rol
95
-100g jar anchovies fillets in oil, drained
6
-8 cherry tomatoes, halved
About 15 pitted black olives
Directions
Step 1Heat the oil in a large pan (that has a lid) over low heat. Cook the onions, covered and stirring occasionally, until completely tender, about 15min. Remove the lid, turn up the heat to medium and cook for 10min, stirring frequently to prevent catching, until pale golden.
Step 2Remove from the heat and stir in the thyme and some freshly ground black pepper. Set aside to cool completely.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Unroll the pastry on to large baking sheet (leaving it on its baking parchment). Score a border about 1.5cm in from the edge (making sure not to cut all the way through the pastry). Prick inside the border all over with a fork.
Step 4Spread the onions inside the border in an even layer. Use the anchovy strips to make a lattice pattern on top of the onions, halving any fillets lengthways if needed to complete the lattice. Place alternating olives and cherry tomatoes (cut-side down) in the lattice diamonds.
Step 5Cook for 25min, or until golden. Serve in slices with a crisp, green salad, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
