Pissaladiere is a flat provencale onion tart with a distinctive lattice of anchovy on top.

Rory says: "Here it is given a little twist with the addition of roast pepper and rosemary. The tart is best served while still warm and with a salad or organic leaves."


  • White onions, thinly sliced and cooked until soft and golden are a defining ingredient of this flat tart.
  • Red or yellow peppers, peeled, deseeded and cut into long thin strips are used along with the anchovies to create a lattice on the surface of the tart.
  • Anchovies preserved in oil or salt can be used here. Salted anchovies, if whole, need to be filleted, and rinsed really well in cold water to remove excess salt. Anchovies preserved in oil are drained before using.  
  • 3 roast red peppers, 2 if the peppers are large, peeled, deseeded and cut into long strips, 1cm wide
  • 40g anchovies
  • 700g peeled onions, thinly sliced
  • 3 cloves of garlic, thinly sliced
  • 1 large sprig of rosemary
  • 4 tablespoons olive oil


  • 225g plain white flour
  • 110g butter
  • 1 egg


  1. Sieve the flour into a bowl and rub in the butter to a fine crumb. Beat the egg and add to the flour and butter. Mix it in with your hand or a fork to bring the pastry together. Knead very lightly to achieve a smooth dough. Wrap with greaseproof paper and chill for at least 30 minutes. 
  2. Heat the olive oil in a heavy saucepan and add the sliced onions, garlic and rosemary. Cover with a greaseproof paper lid and the lid of the saucepan and sweat on a low heat for 30 minutes. Remove the saucepan and paper lid and allow the onions to cook uncovered for a further 10 minutes to become more golden in colour. Taste and correct seasoning and spread out the onions to cool completely.
  3. Roll the chilled pastry and use to line the base and sides of a swiss rool type tin, 23 cm x 33 cm. Chill the pastry for 30 minutes.
  4. Spread the cooled onions over the pastry in an even layer. Arrange the strips of pepper in a lattice pattern over the onions. Cut each of the anchovies lengthways into 2 strips and arrange these thin strips on top of the pepper.
  5. Place the tin in a preheated oven, 190c / 380f for 30 – 40 minutes, or until the pastry is cooked to a  crisp golden finish. 
  6. Brush the cooked pissaladiere with olive oil and serve with a salad of organic leaves.