Pissaladiere with Tomatoes

Try this delicious recipe for pissaladiere with tomatoes, anchovies and black olives – made with Jus-Rol’s all butter puff pastry and ready in 20 minutes.

Quick Stats

Easy

4 Servings

15 minutes bake time

Pissaladiere with Tomatoes

Try this delicious recipe for pissaladiere with tomatoes, anchovies and black olives – made with Jus-Rol’s all butter puff pastry and ready in 20 minutes.

Ingredients

1 x 500g Block Jus-Rol™ All butter puff pastry
50g butter
2tbsp. of olive oil
4 onions Peeled, halved and thinly sliced
4 sprigs of thyme
Seasonings
300g tomato Sliced
Approx 36 anchovy fillets Drained
36 black olives
1 egg, beaten

Made With

Frozen All Butter Puff Pastry Block

Jus-Rol’s luxurious All Butter Puff Pastry Block has a superior flavour and texture and melt-in-the-mouth buttery taste.

Equipment required

Large frying pan
Rolling Pin
Knife
Cooling Rack

Method

Preheat oven to 220ºC, (200ºC for fan assisted), 425ºF, Gas Mark 7.
Melt butter with olive oil in a large frying pan and sauté the onions until they are a golden brown. Add a few sprigs of thyme towards, season and then allow to cool.
Meanwhile, roll out pastry to a rectangle roughly 30cm x 20cm / 12 x 8’. Cut out 4 small rectangles and place on a lined baking sheet and score a border around the edges.
Divide the cooled onion between the rectangles and spread to within the borders, and top with some thinly sliced tomato. Then arrange the anchovy fillets on top in a criss-cross pattern and finally dot the olives amongst the anchovies and scatter more thyme leaves over the top.
Add the anchovy fillets on top in a criss-cross pattern, dot the olives amongst the anchovies and scatter more thyme leaves over the top.
Brush the borders with beaten egg and bake for approx. 15 minutes until pastry is risen and golden brown. Serve warm or cold.