French Onion, Anchovy & Olive Tart

Cooking time
Serves4-6 people
French Onion, Anchovy & Olive Tart

Inspired by pissaladière, a traditional Niçoise tart, we've filled buttery shortcrust pastry with slow-cooked sweet onions, tangy anchovy fillets and savoury black olives. Baked till golden as a sunset over the Baie des Anges, we think a wedge of this savoury tart will whisk your taste buds off on a whirlwind trip to the French Riviera.

3 ratings
layout 1 comment


  • 5 onions
  • 3 garlic cloves
  • 50g butter
  • Sea salt
  • Freshly ground pepper
  • 300g shortcrust pastry
  • A jar of anchovy fillets
  • 100g Kalamata olives
  • A handful of thyme, leaves only

Prep: 15 mins | Cook: 55 mins

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1. Peel and thinly slice the onions. Peel and thinly slice the garlic. Melt 50g butter into a large pan on a medium heat. Add the onions and garlic to the pan with a pinch of salt and pepper. Fry for 30 mins, stirring every so often, till the onions are very soft. When cooked, take the pan off the heat and let the onions cool slightly.
2. Warm your oven to 180°C/Fan 160°C/Gas 5. Roll out the pastry into a large rectangle, then lay it on a large baking tray lined with greaseproof paper. Spread the onions over the pastry, leaving a bit of a gap at the edges.
3. Drain the anchovies and arrange them in a crisscross pattern over the onions. Squash the stones out of the olives and scatter them over the top, along with the thyme leaves. Season with a few cracks of black pepper and and slide the tart into the oven. Bake for 25-30 mins, till the pastry is crisp and golden brown.
4. Let the tart cool slightly before cutting. Serve it in wedges with your favourite fresh green salad on the side.
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Really yummy. I didn't use a whole jar of anchovies, I think, for my taste, that would have been too salty. Great straight out the oven but the cooled down leftovers were great too