Pissaldiere - Or Caramelised Onion Tart From Provence – a delicious recipe with pastry, onion, garlic, olive oil, water, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 180 degrees centigrade or 350 degrees fahrenheit.
2
peel and slice onions and garlic.
3
put onion and garlic in shallow frying pan with a tight fitting lid with the olive oil, a teaspoon of each salt and sugar and 100ml water.
4
Cover the pan and gook gently for about 10 minutes without colouring until the onions are completely soft.
5
Remove lid, increase heat and stand over onions stirring frequently until the onions are a dark colour and the liquid has all but gone.
6
Roll out the dough or pastry to fit a flat baking sheet remembering to shape a small edge around the perimeter. If using puff pastry prick well all over so that it bakes flat.
7
Spread caramalised onions evenly all over and decorate with the anchovies in a criss-cross lattice pattern. Fill the resulting diamond shaped spaces with olive halves.
8
Bake for 20 minutes or until the base is crisp and the top dark gold.
545
kcal
Calories
25
g
Fat
72
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 quantity basic pizza dough or 1 puff pastry, 1 kg onion, 6 large garlic cloves, 100 ml olive oil, and more.
Yes, Pissaldiere - Or Caramelised Onion Tart From Provence falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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