• 01.31.17


We love Sunday nights, a time of coming together and planning our week ahead of us. Our lives are constantly moving and a slow down time is always welcome. With that also comes Sunday night dinner and I always look forward to preparing something new, something different. The  past weekend I decided to make a Pissaladiere, a south of France dish, more specifically Nice. This dish has seen so many changes, from fish fry and being weighted down for a week before being pureed , to salt anchovies.  This is one more version, actually my version. I love anchovies, yes I am the friend that will order anchovies on her pizza, my family… well not so much.

I used Pepperidge Farm puff pastry because I love the simplicity, the light texture and I always have a couple of sheets in the freezer, however bread or pizza dough is  perfect and usually used.  Roll it out to your desired thickness. Goat cheese combined with the onions give it a delicious rich flavor. The original recipe does not requires it.  Great dish to prepare when you have a party as it is delicious warm or at room temperature. Make sure the  dough is a bit thicker so it will not fall apart, slice into squares and here you have a new dish to offer your friends.

Arugula salad rounded up our dinner.

Bon Appetit!!


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1 sheet of Pepperidge Farm puff pastry sheet
5 tablespoons olive oil
3 pound sweet yellow onions, thinly sliced
5 garlic cloves, peeled
2 bay leaves
fresh thyme sprig
12 anchovies fillets, mashed
8 oz. goat cheese
3/4 cup black olives, pitted

Warm 3 tablespoons of the olive oil in a heavy sauté pan over very low heat. Add the onions, garlic, salt to taste and herbs. Cover and cook over the lowest possible heat setting for about 1 hour., stirring occasionally with a wooden spoon. The onions must not color and stay white and puree soft like after 1 hour of cooking. Remove from the heat and remove and discard the bay leaves and thyme sprig. Stir in the mashed anchovies.

Preheat oven at 350º.

Line a large rectangular cookie sheet with parchment paper.

Flour a work surface and place the puff pastry sheet on it. With a rolling pin roll out the dough thinly to approximately the shape of a baking sheet.

With the help of the rolling pin transfer the puff pastry to the baking sheet.

Roll around 1/2 inch of pastry from the borders and turn over itself to crate a border all around the edge of the puff pastry. Press down firmly. Prick the surface of the pastry lightly here and there.

Crumble goat cheese all over the pastry and flatten as much as possible with the back of a baking knife or spatula. Spread the onion mixture over the goat cheese. Push the olives into it, onw by one, half buried and regularly distributed.

Brush the rim of the pastry with little of the remaining olive oil and then sprinkle  a little of the remaining 2 tablespoons of olive oil on the surface of the onions.

Place in the hot oven and bake until the rim of the pastry is golden and crisp. Around 30 minutes.

Remove from the oven and grind over some pepper.

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Pissaladiere ready to go in the oven. The olives are pushed into the onion mixture.


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Ready to be enjoyed with a salad of arugula.


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