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Welcome to the delicious world of Pissaladière! This savory Onion Tart comes from the sunny region of Provence in southern France. It’s more than just a meal; it’s a taste of history, tradition, and culture. Originally, this dish was created by fishermen who used local ingredients from the Mediterranean. Over the years, Pissaladière has become popular not only in France but around the world for its rich flavors and simple preparation. If you love onions, olives, and a crispy crust, you’re going to find this recipe appealing!
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff pastry | 1 sheet |
| Olive oil | 2 tablespoons |
| Onions | 4 large, thinly sliced |
| Garlic | 2 cloves, minced |
| Thyme | 1 teaspoon, dried (or fresh if you have it!) |
| Black olives | ¾ cup, pitted and chopped |
| Anchovy fillets (optional) | 6-8 fillets |
| Salt | to taste |
| Pepper | to taste |
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the thinly sliced onions and stir. Cook for about 15-20 minutes until they are soft and golden brown. Stir occasionally so they don’t burn.
- Add the minced garlic and thyme to the onions. Cook for another 2-3 minutes until fragrant.
- Season the mixture with salt and pepper to taste.
- Roll out the puff pastry on a baking sheet or tart pan, pressing it into the corners and crimping the edges.
- Spread the onion mixture evenly over the pastry.
- Top with the chopped black olives and arrange the anchovy fillets on top if using.
- Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and crispy.
- Allow to cool slightly, slice, and serve warm or at room temperature. Enjoy!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 240 | 12% |
| Protein | 5g | 10% |
| Carbohydrates | 30g | 10% |
| Fats | 12g | 18% |
| Sodium | 400mg | 17% |
| Fiber | 2g | 8% |
Tips and Tricks
- If you don’t have puff pastry, you can also use a pie crust or even make your own from scratch!
- For a twist, add a sprinkle of cheese like goat cheese or Parmesan on top before baking.
- Make sure to not rush the caramelization of the onions; this step is key to achieving a sweet, rich flavor.
- For a vegetarian version, simply leave out the anchovies.
FAQs
What is Pissaladière?
Pissaladière is a French onion tart that features caramelized onions, olives, and sometimes anchovies, all baked in a crispy pastry. It’s a delicious dish from the Provence region!
Can I make Pissaladière ahead of time?
Yes! You can prepare the onion mixture in advance and assemble the tart just before baking. It tastes great reheated, too!
What can I serve with Pissaladière?
Pissaladière is perfect as a starter, but it can also be served with a fresh salad for a lighter meal.
Is Pissaladière vegetarian?
It can be! Just omit the anchovy fillets to make a delicious vegetarian version.
Can I freeze Pissaladière?
Yes, you can freeze it before baking. Just wrap it well, and when you’re ready, bake it straight from the freezer, adding a few extra minutes to the baking time.
How long does Pissaladière last in the fridge?
It can be stored in the fridge for up to 3 days. Just reheat it in the oven for best results!
What type of olives should I use?
Black olives are traditional, but you can use any type you like, such as green olives or even kalamata for a more robust flavor.
Can I use fresh herbs?
Absolutely! Fresh herbs like thyme will give a more vibrant flavor to your Pissaladière.
What if I don’t like anchovies?
You can simply leave them out! The dish will still be flavorful with the onions and olives.
Is Pissaladière served hot or cold?
Pissaladière can be enjoyed both warm and at room temperature, making it a versatile dish for any occasion!
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