- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 4 onions, thinly sliced
- 1 Tablespoon brown sugar
- 1 sheet ready-made puff pastry
- 1 60 gram jar of anchovies, sliced in half lengthwise
- Pitted black olives
- Milk, to glaze
In a saucepan, melt the butter and oil together. Add the chopped onions and fry until they are golden and caramelized, about 30 minutes. Add the brown sugar and cook for 5 more minutes until the sugar has dissolved. Set aside to cool.
Preheat the oven to 360 degrees F. Place a flat baking sheet in the oven to heat up.
Place the puff pastry on a large sheet of baking parchment. With a blunt knife, score a 1.5 centimeter border around the puff pastry — make sure you don’t cut through the pastry. Place the cooled onion within the border and then scatter the anchovies and olives on top.
Brush the uncovered edges of pastry with milk.
Remove the baking sheet from the oven. Lift the baking parchment onto the baking sheet, and bake the pissaladière for 15-20 minutes, until the pastry is puffed and golden.
Allow to cool for 10 minutes before serving.