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~ For 6 people ~


  • 1 kg grano or large onions
  • 200 g flour
  • 100 g butter
  • 6 tbsp olive oil
  • 1 branch thyme
  • 1 can anchovies
  • 12 small black olives
  • salt


Sift the flour into a bowl, add a dash of salt and slice the butter into small blocks. Knead this mixture and make a hole in the center. Pour 5 cl cold water into this hole. Then knead until a ball of dough forms, which should be left to rest in the refrigerator for at least 30 minutes.

Peel the onion and slice it into rings about a half centimeter thick. Place in a pan with 5 tablespoons olive oil, 3 tablespoons water and a pinch of salt. Cover the pan with its lid and cook on low fire 40 minutes. Then remove the lid so that as much liquid as possible will cook away. Let the mixture cook without letting the onions turn brown.

Preheat the oven to 210°C. Spread the dough evenly into a pie pan. Cover the dough with the onion mixture, once this has cooled completely. Add the thyme and anchovies (cut in half lengthwise). Spread the olives over the dish with a dash of olive oil. Bake the dish 25-30 minutes in the preheated oven. The pissaladière can be served warm, cold or room temperature.