Enjoy a unique blend of French and Italian food with this Pissaladière! This flatbread, inspired by the traditional Nicoise recipe and the Italian Piscialandrea/Sardenaira (up on my video list), features caramelized onions, olives, and anchovies. I use frozen puff pastry for convenience and a time-saving technique to caramelize the onions (thanks to America’s Test Kitchen!), making this dish easier to prepare. It is perfect for a weeknight dinner or a special occasion.
👉How to Caramelize Onions in Record Time Without Sacrificing One Ounce of Flavor
(by America’s Test Kitchen)
💡For the best results, I recommend using a kitchen scale to measure your ingredients. My recipes are designed with grams in mind, but I also provide cup measurements for your convenience.
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[ INGREDIENTS ] for 2 Pissaladière flatbreads (10 x 10″/25 x 25 cm)
2 lb. (1kg) onion
4-5 cloves garlic
3 tablespoons olive oil
1/2 teaspoon sea salt
1/2 cup (100ml) water
1 oz (25g) anchovy fillets
1 lb. (450g) frozen puff pastry, thawed*
30 – 40 black olives (Taggiasca, Nicoise, or Kalamata)
Italian herb mix
*Tip: A box of puff pastry I use comes with 2 sheets. If you have a single large sheet, no need to divide the toppings. Simply assemble it onto the whole sheet.
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[ COOKING ESSENTIALS ]
Silicone Spatula Set https://amzn.to/3tgcFGw
Pyrex Glass Measuring Cup https://amzn.to/3PXRqlA
Cuisinart Saute Pan & Cover https://amzn.to/3YBxTMa
10 X 10″ Square Baking Tray https://amzn.to/3A4Fjyb
Digital Kitchen Scale LCD Display – https://amzn.to/45bL5Ht
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