Michel CHAPOUTIER

La recette de Marius

South of France onion Tart named Pissaladière, with capers and fresh anchovies

South of France onion Tart  named Pissaladière, with capers and fresh anchovies

Preparation time: 25mn
Cooking time: 35mn

Serves 6

150g short crust pastry
1 kg o onions
12 fresh anchovy fillets or 6 fresh sardine fillets
2 tbsp. capers
2 tbsp. olive oil
2-3 sprigs of thyme
Salt and pepper


Peel onions, cut them into two pieces and thinly slice them.

 

In a saucepan, sweat the onions with1 tbsp. olive oil, salt and pepper. Cover and cook at low heat 15mn.
Preheat oven to 200°c.

Roll out the dough and prick with a fork. Plate it into a pie plate and keep refrigerated.

Spread onions over dough, garnish with anchovies or sardines. Sprinkle with capers and thyme. Drizzle with olive oil. Bake 35 minutes. Serve warm with green salad and Marius rosé.
 


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