Pissaladiere (Onion Tart) Recipe

Name: Pissaladiere (Onion Tart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 half-cooked 9-inch pie shell; 5 large onions, finely chopped; 1 clove garlic, finely chopped; 4 tablespoons butter; Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth); Coarse salt; Freshly ground white pepper; Fresh thyme if available; 8 canned anchovies; 21 pitted black Nice olives

Servings: persons

1 half-cooked 9-inch pie shell
5 large onions, finely chopped
1 clove garlic, finely chopped
4 tablespoons butter
Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)
Coarse salt
Freshly ground white pepper
Fresh thyme if available
8 canned anchovies
21 pitted black Nice olives

1
Melt the butter in a deep pan and soften the onions with the garlic.
2
Add the herb bouquet.
3
Cook very slowly for about an hour but do not allow to brown.
4
Remove the herb bouquet.
5
Reserve the onion mixture until ready to serve
6
Preheat oven to 350 degrees.
7
Put the onion mix in a saucepan and heat through.
8
Fill the pie shell and arrange the anchovies and olives on top and bake for 15 to 20 minutes.
9
Sprinkle with fresh thyme and serve hot or cold.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 half-cooked 9-inch pie shell, 5 large onions, finely chopped, 1 clove garlic, finely chopped, 4 tablespoons butter, and more.

Yes, Pissaladiere (Onion Tart) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pissaladiere (Onion Tart)

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