Main content


This French dish is like an oniony pizza. The word ‘pissaladière’ derives from the Provençal French pissalo or ‘salt fish’, presumably because of the anchovies that are included in the recipe. The base can also be made with puff pastry, which does not need pre-baking. French Niçoise olives are best on top, but Greek and Italian will do just as well. Pissaladière is perfect for a summer lunch, served with a crisp green salad. You can also make mini tarts – cook at 220ºC (400ºF), Gas mark 6, for 15 minutes.


Shortcrust pastry

For the topping

» Metric Converter

» Top Wine Matches For This Recipe


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
2 comments • 1 rating
Please login to comment
Posted by awintersReport
I too would like the puff pastry recipe that Rachel made on the show. I actually looked this recipe up specifically for the butter puff pastry recipe. Hubby has even volunteered to help with the rolling. :)
Posted by Report
Just watched Rachel cooik this recipe on TV and she made puff pastry not short crust. Could you please give Rachel instructions for making puff pastry as she was very explicit
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now