Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Medium
Freeze ~ Yes Serves ~ 6 - 8

Tips ~


150g/ shortcrust pastry (made with 150g / 6oz plain flour, 50g / 2oz lard, 50g/2oz butter)

3 tablespoons olive oil

350g / 12oz onions, peeled and thinly sliced

2-3 cloves garlic, crushed

salt and black pepper

2 x 425g/15oz cans chopped tomatoes

50g / 2oz mature cheddar cheese, finely grated

1 can anchovy fillets in oil, drained and halved lengthways

black olives to garnish


  • Preheat the oven to 220C, 425F, gas mark 7
  • Roll out the pastry and use to line a 23-25cm / 9-10 inch flan tin or dish. Bake blind in a preheated oven for 20 minutes, then remove and reduce the oven temperature to 190C, 375F, gas mark 5.
  • Heat the oil in a frying pan; add the onions and garlic and fry over a moderate heat for about 5 minutes until soft and lightly coloured. Remove from the heat and allow to cool slightly.
  • Spoon the onion mixture into the pastry case, and cover the base evenly. Season with salt and pepper.
  • Drain the tomatoes and spoon over the onions and sprinkle with the cheese.
  • Arrange the anchovy fillets on top in a lattice pattern and add the olives.
  • Bake in a preheated oven for 20 minutes until the pastry is cooked and the filling piping hot.
  • To freeze: Allow to cool completely, wrap in foil or cling film.
  • Once thawed the Pissaladiere can be eaten hot or cold