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Photo of Pissaladiere (French pizza) by WW

Pissaladiere (French pizza)

Total Time
1 hr 15 min
20 min
55 min
Rich puff pastry, sweet caramelised onions and salty anchovies and olives star in this French classic.


Olive oil

1 tbs

Brown onion

4 medium, thinly sliced

Canned diced tomatoes

400 g, (with mixed herbs)

Brown sugar

1 tbs, soft

Fresh flat-leaf parsley

1 tbs, finely chopped

Reduced-fat puff pastry

2 sheet(s), just thawed

Salted anchovies in oil, drained

160 g, (2x80g)

Black olives, drained

100 g, (kalamata) halved

Fresh thyme

2 tbs, to garnish


  1. Heat oil in a non-stick frying pan over low heat. Add onion and cook, stirring occasionally, for 20–30 minutes or until softened.
  2. Meanwhile, place tomatoes in a frying pan over low heat and cook, stirring occasionally, for 20 minutes or until thick and reduced. Stir in sugar, parsley and cooked onions.
  3. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Cut each pastry sheet into 4 squares. Place on prepared trays. Spread the onion mixture over the pastry, leaving a 1cm border around the edge.
  4. Cut anchovies into thin strips and arrange in a lattice pattern over onion mixture. Arrange olives on tarts and bake for 12–15 minutes or until pastry is puffed and golden. Sprinkle with thyme leaves and serve.