french

Pissaladiere with Anchovies and Olives

Name: Pissaladiere with Anchovies and Olives
Yield: 1 serving
Cuisine: french
Ingredients: 78 g puff pastry sheet; 183 g onion, thinly sliced; 7 g olive oil; 20 g anchovy fillets; 21 g black olives, pitted; 1 g thyme, dried or fresh; 6 g red wine vinegar; 0.71 g black pepper; 0.71 g salt

This baked dish pairs black olives, pitted with puff pastry sheet, onion, thinly sliced and anchovy fillets. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

13 g Protein

54 g Carbohydrates

42 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

78g puff pastry sheet 435 kcal
183g onion, thinly sliced 73 kcal
7g olive oil 62 kcal
20g anchovy fillets 42 kcal
21g black olives, pitted 30 kcal
1g thyme, dried or fresh 1 kcal
6g red wine vinegar 5 kcal
1g black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

onionolive oilblack olivesblack peppersalt
Heat olive oil in a skillet over medium-low heat; add onions, salt, and black pepper and cook slowly until very soft and golden, 20 to 25 minutes, stirring often.
onionthymered wine vinegar
Stir in thyme and the red wine vinegar; cook 1 minute to glaze the onions.
puff pastry sheet
Preheat the oven to 425F (220C). Place the puff pastry on a small baking sheet lined with parchment.
puff pastry sheetonion
Score a 1/2-inch border around the pastry (do not cut through). Spread the onion mixture evenly inside the border.
anchovy fillets
Arrange anchovy fillets in a lattice and scatter the olives over the top.
puff pastry sheet
Bake until the pastry is puffed and deep golden, 16 to 20 minutes. Rest 5 minutes, slice, and serve warm or at room temperature.