Pissaladière

Prep Time: 20

Cook Time: 45

Servings: people

5 from 6 votes

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The pissaladière is part of the heritage of Nice (nissarde) cuisine such as thesalade niçoise, the fougasse, the daube or the ratatouille. It takes its namefrom one of its emblematic ingredients, pissalat, "peis salat" whichmeans "salty fish".

Ingredients

1 unit puff pastry dough rolled ⅛ inch
3 tablespoon olive oil extra virgin
2 pounds onions thinly sliced
1 teaspoon thyme Fresh
6-8 unit anchovy fillets rinsed and drained, then halved lengthwise
2 unit tomatoes thinly sliced
12-15 unit Kalamata olives pitted and halved
Salt and black pepper to taste

Instructions

In a frying or a saute pan, heat the olive oil over medium fire and add the onions, thyme, salt, and pepper. Cover, and cook, stirring occasionally, until very soft, about 30 minutes.
Heat the oven to 400 degrees F.
Place the dough on a pie tin or a baking tin of your preference (9"). Top with the onions. Lay on the tomato slices in rows. Top with the anchovies fillets and olives. Bake until the crust is golden brown, about 30 minutes.

Nutrition

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