🧅 Pissaladière with Blue Shallots

Name: Pissaladière with Blue Shallots
Total time: 60 min
Yield: 4 servings
Ingredients: 500 g Pizza or flatbread dough; 600 g Onions (sweet variety, sliced); 4 EL Olive oil; 1 Bund Garlic chives (or parsley); 150 g Olives (black, pitted); 12 Stk. Anchovies (filets in oil); 1 Prise Salt; 1 Prise Black pepper; 1 Rolle Puff pastry (as a quick alternative to yeast dough)

510 kcal · 60 min · 4 servings

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Ingredients

500 g Pizza or flatbread dough
600 g Onions (sweet variety, sliced)
4 EL Olive oil
1 Bund Garlic chives (or parsley)
150 g Olives (black, pitted)
12 Stk. Anchovies (filets in oil)
1 Prise Salt
1 Prise Black pepper
1 Rolle Puff pastry (as a quick alternative to yeast dough)

Instructions

1. Preheat the oven to 220 °C (convection/hot air).
2. Unroll the puff pastry and place it on a baking sheet lined with parchment paper. Poke the bottom several times.
3. Sauté the onions in a pot with 2 tbsp olive oil over medium heat for approx. 20 minutes until translucent and soft. Season with salt and pepper.
4. Spread the onions evenly over the pastry.
5. Drape the anchovy filets crosswise over the onions.
6. Chop the black olives and scatter them over the tart along with the garlic chive leaves.
7. Drizzle the remaining olive oil over the tart.
8. Bake the Pissaladière for approx. 15-18 minutes until the edge is golden brown and crispy.
9. Remove the tart from the oven and cut into pieces.

Nutrition per serving

kcal: 510
Protein: 14 g · Fett/Fat: 22 g · Carbs: 65 g