Onion, Anchovy and Olive Pie
6 servings
30 minutes
Onion, anchovy, and olive pie is an exquisite representative of traditional French cuisine, reminiscent of the famous Pissaladière from the Côte d'Azur. Its roots trace back to Provence, where the combination of caramelized onions, savory anchovies, and olives creates a harmony of flavors. The light crispy dough serves as a wonderful base for the sweet-salty filling, awakening culinary memories of warm evenings by the Mediterranean Sea. This pie is perfect for a cozy dinner or as an elegant appetizer at a party. Ideal when paired with a glass of white wine and fresh herbs, it reveals the full palette of southern aromas, allowing one to enjoy the depth of flavor born from simple yet noble ingredients.
1
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onion, unpeeled garlic cloves, 0.5 teaspoons of salt, and parsley, bay leaf, and cumin wrapped in a piece of cheesecloth. Sauté for 30 minutes.
- Olive oil: 5 tablespoon
- Onion: 900 g
- Garlic: 2 cloves
- Salt: 0.5 teaspoon
- Parsley: 4 stems
- Bay leaf: 0.5 piece
- Caraway: 0.3 teaspoon
2
Slightly reduce the heat and cook for another 30 minutes, stirring constantly, until the onion is completely soft and light brown.
3
Remove from heat and take out the cheesecloth bag and garlic. Add black pepper and cloves. Let it cool.
- Ground black pepper: pinch
- Ground cloves: pinch
4
Preheat the oven to 200 degrees. Place the dough in a round form and poke it in several places with a fork. Bake in the oven for about 15 minutes until done and golden brown. Leave to cool.
- Shortcrust pastry: 300 g
5
Spread the filling on the cooled base. Smooth it out and beautifully arrange the anchovies and olives on top. Drizzle with the remaining olive oil and bake for 15 minutes until the filling is heated through.
- Anchovy fillet: 8 pieces
- Black olives: 16 pieces
- Olive oil: 5 tablespoon
6
Carefully transfer the pie to a plate and serve.
