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One of my favourite places in the world is the French Riviera. I love everything about it, the food, the wine, the elegance and beauty.

This recipe is not strictly speaking Pissaladière as I’ve used ready rolled puff pastry instead of a dough base. I have also added goats cheese, which worked really well with those gorgeous southern French flavours. A little time was spent slowly caramelising the shallots, but when that was complete, the tart was assembled and ready in 15 minutes. Enjoy with a cold glass of Côtes de Provence rosé!


Serves 3-4


6 echalion shallots - sliced into thin strips

2 cloves garlic - crushed

1 tablespoon balsamic vinegar

1 pack of ready rolled puff pastry

150g goats cheese - crumbled

100g anchovy fillets - drained

150-200g black olives drained

Thyme sprigs

1 tablespoon beaten egg



Preheat the oven to 200 degrees.

Start my sautéing the shallot in olive oil on a high heat for 1 minute, then immediately turn down to a low heat. Season with salt and pepper and cook really slowly for about 20 minutes until soft and beginning to caramelise. Add the garlic and cook for another 10 minutes. Add the balsamic and continue to cook until they are sweet and sticky. Set aside to cool.


Open up your ready rolled pastry.

Score about 2cm around the perimeter. Spread the shallot mixture inside the border. Top with goats cheese. Now add the anchovies in a lattice pattern. Spread the olives out evenly. Brush the perimeter with the egg. Sprinkle with thyme. Place in the oven for 10-14 minutes checking after 10 minutes. Serve warm.


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