Three onion pissaladière recipe

Name: Three onion pissaladière
Yield: Serves 6
Ingredients: 30ml (2 tbsp) olive oil; 10g unsalted butter; 1 large onion, peeled and sliced; 2 red onions, peeled and sliced; 4 small shallots, peeled and cut into wedges; 2 large garlic cloves, finely chopped; small bunch fresh thyme, leaves picked (reserve some to serve); plain flour, for dusting; 375g (12oz) puff pastry; 1 large red pepper, cored and sliced into thin rounds; 50g (2oz) anchovy fillets in olive oil, drained and halved lengthways; 25g (1oz) feta

Make this fabulous tart for a taste of the Mediterranean this season. The slow cooked onions lend this a dish a sweetness which works in perfect harmony with the anchovies.

See method

Serves 6
20 mins to prepare and 50 mins to cook
351 calories / serving

Shop your ingredients

Tesco Olive Oil 250Ml
30ml (2 tbsp) olive oil
£3.10
£12.40/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
10g unsalted butter
£1.85
£7.40/kg
Tesco Brown Onions Loose
1 large onion, peeled and sliced
£0.11
£0.95/kg
Tesco Red Onions Loose
Aldi Price Match
2 red onions, peeled and sliced
£0.20
£0.95/kg
Tesco Shallots Onions 400G
£1.00 Save 25% Clubcard Price
(£2.50/kg)
Offer valid for delivery from 22/09/2026 until 05/10/2026
4 small shallots, peeled and cut into wedges
£1.35
£3.38/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 large garlic cloves, finely chopped
£0.87
£0.22/each
Tesco Fresh Cut Thyme 20G
small bunch fresh thyme, leaves picked (reserve some to serve)
£0.50
£25.00/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
plain flour, for dusting
£0.70
£0.47/kg
Tesco Ready Rolled Puff Pastry 320G
Aldi Price Match
375g (12oz) puff pastry
£0.99
£3.09/kg
Nightingale Peppers 600G
Aldi Price Match
1 large red pepper, cored and sliced into thin rounds
£1.59
£2.65/kg
John West Anchovy Fillets In Olive Oil 95G
50g (2oz) anchovy fillets in olive oil, drained and halved lengthways
£3.20
£64.00/kg DR.WT
Tranos Greek Feta 200G
Aldi Price Match
25g (1oz) feta
£1.69
£8.45/kg

Method

Heat the oil and butter in a sauté pan and add the onionsand shallots. Cover and cook over a low heat for 15 minutes, until soft. Uncover the pan, increase the heat and cook for a further 10 minutes, stirring, until golden. Stir in the garlic and thyme and cook for a final minute, then spoon into a bowl and set aside to cool.
Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in to heat up. On a lightly floured work surface, roll out your pastry to the thickness of a £1 coin and trim to a rectangle, roughly 25x35cm (10x14in). Score a border around the edge, about 2cm (1in) in from the sides. Spoon the onions over the centre of your pastry, spreading them out to the border in an even layer. Top with the sliced red pepper and the anchovyhalves.
Brush the border with a little beaten egg. Remove the baking sheet from the oven and place the pastry on top whilst the sheet is still hot(this helps conduct the heat). Bake for 25–30 minutes, until the pastry is golden and crisp. Sprinkle with the feta and a few thyme leaves, to serve.