Anchovy Tart (Pissaladière)
A delicious main course of anchovy fillets and olives in olive oil, puff pastry. Easy to prepare!
Preheat the oven to 185 °C.
Desalt the anchovies in cold water for a few minutes. Remove from water and gently pat dry.
Heat the olive oil in a frying pan. Add the onions and sugar and sauté over medium heat until lightly browned.
Remove the onions from the heat and season with a little salt and pepper.
Cut a 25 cm wide and 40 cm long rectangle from a roll of puff pastry.
Fold the edges of the pastry over twice by 1 cm to create a border.
Spread the onions over the puff pastry. Arrange the anchovies in diagonal lines over the onions.
Sprinkle the olives and cheese over the top.
Brush the egg yolk over the edges of the pastry.
Place the anchovy tart in the oven. Bake for 15 to 20 minutes.
When the pastry is golden and crispy, remove from the oven.
