Pissaladiere

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If I have a lunch to prepare at the last minute but still want to have a little wow factor I will alway think towards a tart or a quiche. I always have a frozen puff pastry in the freezer, and who doesn’t have onions. Now the magic ingredients are the anchovies and the olives. My mum visited last week end and brought us beautiful whole anchovies in oil, and some nice garlic black olives from France. You can go for any olive you can find, but try to get good quality whole anchovies so they keep their shape and don’t melt away during cooking.

Ingredients

for an oven tray 30x38cm

  • Puff pastry
  • 3 big onions
  • 2 tbsp of olive oil
  • about 20 whole anchovies
  • 10 black olives

Preheat the oven at 180C.

Slice the onions grossly and cook them until soft in olive oil with a pinch of salt. Roll the pastry on top of baking paper. Place the cooked onions on the pastry leaving a little edge for the pastry to puff up all around the tart. Dispose the anchovies in a criss-cross pattern and place an olive in each square.

Cook for 40 minutes until the pastry is well risen and slightly brown. Enjoy it warm or cold with a salad.

So simple and so delicious.

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