A French classic nonetheless: found all around Côte Azur, is a quick and tasty snack, either good for goûter or as a starter.

This is my cheat version: the original one calls for bread dough as a base, little Provençal black olives and fresh anchovies. This is slightly different, but it won’t loose in taste 🙂


1 roll puff pastry

3-4 onions (for the one in the pictures I’ve used red onions)

2 tablespoon extra virgin olive oil

8 preserved anchovies

12 black olives

For 6 people as a starter

  1. Finely slices the onions.
  2. Preheat the oven at 180° C.
  3. In a Dutch oven preheat the oil. Add the onion, lower to the minimum the flame under the casserole and let the onion stew for 20-30 minutes, until tender and slightly caramelized.
  4. Roll out the puff pastry. With a pointed knife, make a cut form 1 centimetres from the border, following the shape of your pastry.
  5. Once the onions are cooked, transfer them inside the perimeter the you design with the knife.
  6. Over the onions add olives and anchovies.
  7. Bake for 30-35 minutes, until the borders are golden and puffed.
  8. Serve straight away, or warm or even cold. Enjoy with a good glass of white wine!