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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.

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Bake Level
Easy
Serves
4 Servings
Bake time
15 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Large frying pan

Rolling Pin

Knife

Cooling Rack

Nutrition estimate

1 slice

  • Calories 350 kcal
  • Fat 22.0 g
  • Saturated fat 10.0 g
  • Carbohydrates 30.0 g
  • Sugars 3.0 g
  • Fibre 2.0 g
  • Protein 6.0 g

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
How do I cut puff pastry without squashing layers?
Use a very sharp knife or pizza cutter and press straight down rather than dragging. For shapes, chill after cutting so edges stay clean before baking.
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