This French savory tart draws on flavors associated with Provence and the south of France: slowly softened onions, briny anchovies and olives, and a crisp pastry base. It resembles the topping of a Provençal pissaladière, though this version uses puff pastry and Parmesan; regional and family versions vary, and Parmesan is a flavorful addition rather than a defining traditional ingredient.
Ingredients
- 1 sheet refrigerated puff pastry, about 10 oz (285 g), thawed if frozen according to package directions
- 2 lb yellow onions (900 g), peeled, halved, and thinly sliced
- 2 tbsp extra-virgin olive oil (30 ml)
- 1 tbsp unsalted butter (14 g)
- 1/2 tsp fine salt (3 g), plus more to taste
- 1/4 tsp freshly ground black pepper (0.5 g)
- 1 tsp fresh thyme leaves (1 g), or 1/2 tsp dried thyme (0.5 g)
- 1 small bay leaf (about 0.2 g)
- 1/3 cup dry white wine (80 ml); use water if you prefer not to cook with wine
- 1/2 cup pitted Niçoise olives (75 g), or pitted Kalamata olives
- 8 anchovy fillets, drained (about 25 g)
- 1/2 cup finely grated Parmesan (45 g)
- 1 tbsp all-purpose flour (8 g), for lightly dusting the work surface
- 1 tbsp milk (15 ml), optional, for brushing the pastry border
Instructions
- Get the pastry and ingredients ready. Set a rack in the middle of the oven and heat it to 400°F (200°C). Line a large baking sheet with parchment. Make sure the pastry is thawed but still cold; if it feels soft or sticky, refrigerate it while you prepare the onions. Slice the onions thinly and evenly so they soften at a similar rate, pit and halve the olives if needed, and grate the Parmesan. Lightly dust the counter with flour, then roll the pastry into a rectangle about 10 by 12 inches (25 by 30 cm). Transfer it to the lined sheet. With a sharp knife, lightly score a border about 1 inch (2.5 cm) from each edge, taking care not to cut all the way through. Prick the center several times with a fork. Keep the prepared pastry chilled while the onions cook.
- Cook the onions slowly. Warm the olive oil and butter in a wide skillet over medium heat. Add the onions, salt, and pepper. Stir until the onions are coated and beginning to soften, about 5 minutes, then lower the heat to medium-low. Add the thyme and bay leaf. Cook for 25 to 30 minutes, stirring every few minutes and scraping the pan, until the onions are very soft, reduced, and a light golden color. If they start to catch before softening, lower the heat and add a tablespoon of water. The goal is tender, sweet onions, not darkly browned or crisp ones.
- Deglaze and reduce the filling. Pour in the wine and stir, loosening any browned bits from the skillet. Simmer for about 4 to 6 minutes, until almost all the liquid has evaporated. Remove the pan from the heat and discard the bay leaf. Taste the onions before adding anything else: anchovies, olives, and Parmesan all contribute salt. Let the mixture stand for 5 minutes so it is not steaming hot when it goes onto the pastry. A wet filling can make the center soggy, so cook off any visible liquid before moving on.
- Assemble the tart. Spread the onions evenly over the pastry center, staying inside the scored border. Sprinkle the Parmesan over the onions. Arrange the anchovy fillets in a loose crosshatch or spaced lines, then scatter the olives between them. There is no need to press the toppings into the dough. If using milk, brush it lightly over the bare border for extra color; avoid letting it run down the cut sides, which can interfere with the pastry rising.
- Bake until crisp and golden. Bake for 22 to 27 minutes, rotating the sheet once if your oven browns unevenly. The border should be puffed and deeply golden, and the center should look set rather than wet. Check the center of the topping with an instant-read thermometer; it should reach 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish. If the pastry is browning before the topping is hot, loosely cover the edges with foil and continue baking briefly.
- Rest and slice. Set the baking sheet on a rack and let the tart rest for 10 minutes. This gives the pastry a chance to firm up and makes the slices easier to lift. Cut into 6 portions with a sharp knife or pizza wheel. Serve warm or at room temperature; the onions and salty toppings remain flavorful even after the tart has cooled.
Tips
- Choose olives for the flavor you want. Small Niçoise olives are traditional in many southern French preparations, but can be difficult to find. Kalamata olives are a practical substitute, with a meatier texture and stronger, fruitier flavor. Use pitted olives either way, and drain them well so they do not add excess moisture.
- Keep the pastry cold. Cold puff pastry is easier to handle and rises into distinct, flaky layers in a hot oven. If it becomes warm while you assemble the tart, slide the whole tray into the refrigerator for 10 minutes before baking.
- Watch the onions, not just the clock. Pan size and onion variety affect how quickly moisture evaporates. Stir more often as the pan gets drier, and lower the heat if the onions brown before they are soft. A few pale golden edges are fine; burnt bits will make the filling taste bitter.
- Season carefully. Anchovy fillets vary in saltiness, and Parmesan and olives are salty too. Start with the measured salt for the onions, taste after they cook, and avoid adding extra salt to the assembled tart until you have tried a bite.
Serving Suggestions
Serve this tart as a light lunch or supper with a green salad dressed simply with lemon juice, olive oil, and black pepper. A salad of bitter leaves such as frisée or radicchio is especially good alongside the sweet onions and savory toppings. For a larger meal, pair a slice with a bowl of vegetable soup or roasted seasonal vegetables.
For an appetizer, cut the cooled tart into narrow strips or small squares and arrange them on a platter. It is easy to share at room temperature, though the pastry is at its crispest soon after baking. A dry rosé, a crisp white wine, or sparkling water with lemon makes a refreshing drink alongside it; keep other dishes on the table simply seasoned so the anchovies remain the main salty note.
Variations
For a more classic southern French feel, use Niçoise olives when available and keep the topping focused on onions, anchovies, and olives. This recipe’s Parmesan gives the filling a nutty, savory edge; you can omit it for a less cheesy tart, or replace it with an equal amount of finely grated Gruyère for a milder, softer flavor. The result will be less sharp and less specifically Italian in character.
If you cannot find anchovy fillets, use 1 to 2 teaspoons (5 to 10 g) of anchovy paste stirred into the cooked onions after removing the pan from the heat. Paste distributes more evenly and gives a less distinct anchovy bite, so use the smaller amount if you want the onion flavor to lead. For a vegetarian variation, leave out the anchovies and add a few extra olives and a teaspoon of capers (5 g); it will still be savory, but will lack the anchovies’ deep, salty flavor.
You can also use a sheet of ready-rolled shortcrust pastry instead of puff pastry. Follow its package directions for handling and baking, as thickness and recommended bake times differ; the base will be more crumbly and less airy. Avoid adding watery vegetables without cooking and draining them first, since their moisture can soften the bottom crust.
Storage and Reheating
Let leftover tart cool, then refrigerate it in a covered container within 2 hours of baking. It keeps for 3 to 4 days in the refrigerator. The pastry will soften as it sits, but the onion topping holds well. For longer storage, freeze individual portions in a tightly wrapped freezer-safe container for up to 2 months for best quality; thaw them overnight in the refrigerator before reheating.
To restore some crispness, reheat refrigerated slices on a baking sheet in a 350°F (175°C) oven for about 8 to 12 minutes. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, as recommended by USDA FSIS. Frozen slices may need several extra minutes. A microwave will warm a slice quickly, but it makes puff pastry soft, so use it only if crispness is not important. Do not leave the tart at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the onion topping ahead?
Yes. Cook the onions through the wine-reduction step, cool them, and refrigerate in a covered container for up to 3 days. Assemble the tart shortly before baking so the pastry stays cold and the onions do not make it soggy. If the chilled onions have released liquid, drain or simmer that liquid away first.
Should I rinse or soak the anchovies?
Usually not. Drain the fillets and pat them gently with a paper towel if they look oily. Rinsing can wash away flavor, but if your anchovies taste especially salty, a brief rinse followed by thorough drying is an option. Taste the onion mixture before deciding how much additional salt it needs.
Can I use a different kind of onion?
Yellow onions are a reliable choice because they become sweet and tender as they cook. White onions work too and may taste a little sharper. Red onions can be used, though they may turn a muted color during the long cooking. Whatever variety you choose, slice it evenly and cook until soft rather than relying only on the stated time.
How can I tell when the tart is done?
Look for a well-risen, golden pastry border and a filling that is hot and no longer wet in the middle. The center should reach 145°F (63°C) on an instant-read thermometer for the fish topping. If the edges darken too fast, shield them loosely with foil while the center finishes heating.
Can I assemble it completely in advance?
It is better to prepare the onion topping ahead and assemble just before baking. Once wet toppings sit on uncooked puff pastry, they can soften the base. If you need to assemble a little early, keep the tray refrigerated and bake it within about 30 minutes; expect that a very cold tart may need a few extra minutes in the oven.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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