What’s more inviting than a crust with tons of thin, buttery layers, caramelized onions on top, paired with a little tangy dijon and some salty olives and anchovies? (I skip the anchovies though, TBH). I’ll never forget my first Pissaladière on a hot summer day in the South of France. It was decadent, and I loved every bite. Here is a special recipe I’ve made for you!
Yield: 4 large servings
Vegetarian, Dairy-free optional, Gluten-free optional
•1 sheet of puff pastry, thawed (or, try it with my olive oil spelt crust! or a store bought GF crust)
•3-4 large onions, thinly sliced
•2 tbsp olive oil
•2 cloves garlic, minced
•1 tbsp fresh thyme leaves
•1 tbsp chopped fresh rosemary
•2 tablespoons Dijon mustard
•Salt and freshly ground black pepper, to taste
•12-15 pitted black olives, halved
•4-6 anchovy fillets, drained and chopped (optional)
•1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper. Use a fork to prick the surface of the pastry all over.
3. Preheat a large skillet over medium-high heat for about 30-60 seconds. Add the sliced onions and cook for about 5 minutes, turning the heat down to medium. Once the onions start to turn translucent, add the garlic, thyme, and rosemary. Cook on medium heat, stirring occasionally, for about 15-20 minutes, or until the onions are soft and lightly caramelized. Season with salt and pepper to taste.
4. Spread the mustard thinly over the puff pastry, and then add the onion mixture all over, leaving a small border around the edge. Arrange the olives and anchovy fillets on top of the onions. Sprinkle the grated Parmesan cheese over the top.
5. Bake the pissaladière for 20-25 minutes, or until the pastry is golden brown and crisp. Serve warm or at room temperature.
Enjoy your delicious and easy-to-make pissaladière!
*Note: If you use a store bought pie crust or my olive oil spelt crust, make sure to pre-bake for about 10-12 minutes before adding the mustard, onions, etc.