Anchovy tart (Pissaladière)
A delicious main dish made with anchovy fillets in olive oil, puff pastry, and olives. Easy to make and full of flavor!
Preheat the oven to 365°F (185°C).
Soak the anchovies in cold water for a few minutes to remove excess salt. Pat them dry gently.
Heat some olive oil in a skillet. Add the onions and sugar, and cook over medium heat until the onions are soft and lightly caramelized.
Remove from heat and season with a little salt and pepper.
Roll out the puff pastry and cut a rectangle about 10 inches wide (or the full width of the roll) and 16 inches long.
Fold the edges of the pastry in twice, about ½ inch each time, to create a raised border.
Spread the caramelized onions evenly over the pastry. Lay the anchovies on top in diagonal lines.
Sprinkle with the olives and grated cheese.
Brush the pastry edges with the beaten egg yolk.
Bake the tart in the oven. Remove once the pastry is golden and crispy—this takes about 15 to 20 minutes.
