Anchovy pie (pissaladiére)

  • 4 persons
  • cooking time: 30 Minuten
  • difficulty


  • 1 can of anchovy fillet in olive oil of 50 g
  • 2 brown onions
  • 1 tsp sugar
  • salt
  • back pepper
  • 1 roll of puff pastry
  • olive oil
  • 100 g black olives, stoned and halved
  • 100 g gruyere, grated
  • 1 egg yolk, knocked loose

How to prepare

A delicious main course with anchovy fillet in olive oil, puff pastry and olives. Easy to prepare!



  • 1 Preheat the oven to 185 °C.
  • 2 Desalinate the anchovies for a few minutes in cold water. Remove from the water and pat dry carefully.
  • 3 Cut the onions into pieces.
  • 4 Heat the olive oil in a frying pan. Add the onions and sugar and fry over medium heat until light brown.
  • 5 Remove the onions from the heat and season with salt and pepper.
  • 6 From a roll of puff pastry, cut a rectangle 25 cm wide (or the width of the roll) and 40 cm long.
  • 7 Fold the edge of the dough 2 times 1 cm so that a container is created.
  • 8 Divide the onions over the puff pastry. Divide the anchovies in diagonal lines over the onions.
  • 9 Sprinkle the olives and cheese on top.
  • 10 Brush the egg yolks over the ground with a brush.
  • 11 Put the anchovy pie in the oven.
  • 12 Remove from the oven when the dough has turned golden and crispy. Count on a baking time of 15 to 20 minutes.

Anchovy fillets in olive oil