Pissaladière
10 servings
30 minutes
Pissaladière is a fragrant onion pie from the south of France, with flavor notes reminiscent of the best traditions of Italian cuisine. This delicate pie made with puff pastry is infused with the sweetness of caramelized onions, the spiciness of anchovies, and the rich taste of olives. Its history traces back to simple fish appetizers in Nice, where anchovies were an integral part of the cuisine. Pissaladière is perfect for cozy evenings or festive gatherings and can be served warm or chilled. This pie combines the crispness of the pastry, the softness of sweet onions, and the salty balance of seafood to create a harmony of flavors that leaves a lasting impression. It’s easy to make and priceless to enjoy!
1
Preheat the oven to 180 degrees.
2
Sauté onion, garlic, and sugar in oil over low heat for 10 minutes until soft. Increase the heat and cook until the onion turns brown. Season and let cool.
- Onion: 600 g
- Garlic: 2 cloves
- Sugar: 1 teaspoon
- Vegetable oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
3
Roll out the dough and shape it into a circle or place it in a baking dish. Brush the edges of the dough with egg. Spread the onion mixture on the dough, avoiding the strips of dough.
- Puff pastry: 300 g
- Chicken egg: 1 piece
4
Slice the anchovies and olives lengthwise and decorate the pie. Bake in a preheated oven for 15 minutes. Then let it cool and cut each strip into 6 pieces.
- Olives: 8 pieces
- Anchovies: 8 pieces