Anchovy tart (cheat’s pissaladière): Recipe

Anchovy tart

Anchovy tart is an absolute store-cupboard staple and one of our favourite easy seafood recipes. The toppings vary depending on what we have in the fridge, but this is the recipe at its simplest. You can either make this as one big sheet of pastry, or cut it into individual tarts, allowing you to personalise the toppings.


  • 45 mins including preparation

Ingredients: (serves 6)

  • One sheet of pre-rolled puff pastry ( you can make your own if you’re feeling ambitious)
  • 2 large red onions
  • 4 large vine tomatoes sliced (you can also use lots of cherry tomatoes cut in half)
  • 1 jar or tin of anchovies
  • Handful of olives, cut into halves


  1. Preheat the oven to 180 degrees
  2. Peel and thinly slice the onions. Place into a deep pan with a good knob of butter or oil and cook slowly on a low heat. Do not try and cut corners on the onions. When we say cook low and slow we mean it. It will draw out the sweet, softness of the onion and make the tart 100 times better. It will take about 20 minutes before the onions become pale and sweet.
  3. Place the puff pastry sheet onto a baking sheet on baking parchment. Score a 2 cm border around the edge of the pastry, without going through the sheet. Put the pastry sheet into the oven for a couple of minutes until the edges start to go golden. If you are making individual tarts divide the pastry into six and do the same. 
  4. Remove the pastry from the oven and in the middle (this may have raised a little but don’t worry), layer the caramelized onions and sliced tomatoes. On top of this add the anchovies. If you are feeling fancy, why not create a lattice effect with them. Then scatter the olives on top.
  5. Place in the oven for around 20 minutes until the pastry has risen and changed to a deep golden colour.
  6. Add a crack of black pepper and garnish with rocket and a squeeze of lemon. 

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