Enjoy a classic taste of Provence with Alex Mackay's recipe for a rich onion and anchovy - topped puff pastry tart
By Alex Mackay
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 1 kg onions, sliced
  • 100 ml olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 100 ml water
  • 4 large garlic, cloves, sliced
  • 250 g puff pastry
  • 15 black olives, halved
  • 15 tinned anchovies, rinsed


1. Preheat the oven to 180ÂșC/gas 4. 2. Put the onions and garlic into a shallow pan, with a tight fitting lid, with the olive oil, salt, sugar and the water. 3. Cover the pan and cook the onions for 10 minutes or more until completely soft and creamy but without colouring. 4. Take off the lid, turn up the heat and stand over the onions stirring frequently for 15 or so minutes until they are a dark caramel colour and the liquid is all but gone. 5. Roll out the puff pastry to fit a 20 cm tin, and, prick it well. 6. Spread the onion mixture evenly over this, then use the anchovy fillets to create a criss-cross or lattice design and fill the little holes with the olives. 7. Bake the pissaladiere for 20 minutes or so until the base is wonderfully crisp and the top is the dark gold. Serve hot, warm or cold.

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