Pissaladière - French onion tart

This recipe originated in Nice in the South of France and combines caramelised onions with olives, garlic and anchovies. Michael Diacono prepares this delicious tart using puff pastry. 


Serves 4 to 6


  • 1 roll prepared puff pastry
  • 1kg onions, peeled and sliced
  • 3 tbsp olive oil
  • 1 tbsp butter
  • A few sprigs of thyme
  • Salt and pepper
  • 1 x 80g tin of anchovies, drained
  • A handful of black olives


  1. Heat the olive oil and butter together and add the sliced onions. Stir to coat well and season.
  2. Add  the thyme, cover and cook gently for about 45 mins, checking occasionally.
  3. Remove cover and cook for a further 15 mins to reduce liquid then turn off heat and leave to cool.
  4. Preheat oven to 200°C.
  5. Roll out pastry onto a flat baking sheet. Leave the pastry on the baking paper.
  6. Cut out an edge with a sharp knife being careful to not cut right through the pastry.
  7. Spread the cooked onions over the pastry. 
  8. Cut the anchovies into thin strips and arrange over the onions to create a diamond pattern.
  9. Place an olive into each space.
  10. Sprinkle with some thyme and a drizzle of olive oil then bake for 25-30 mins till golden.

This recipe first appeared on Gourmet Today TV, aired on TVM on 27 November, 2015.