Anchovy Tart (Pissaladière)
A delicious main course with anchovy fillets in olive oil, puff pastry, and olives. 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 the onions over medium heat until lightly browned.
Remove the onions from the heat and season with a little salt and pepper.
Cut a rectangle 25 cm wide (or the width of the roll) and 40 cm long 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 it.
Brush the egg yolk over the pastry edges.
Place the anchovy tart in the oven.
Remove from the oven when the pastry is golden and crispy. Allow 15 to 20 minutes baking time.
