Goat's cheese pissaladiere tarts

Goat's cheese pissaladiere tarts

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  • 0:25 Prep
  • 0:50 Cook
  • 8 Servings
  • Capable cooks

Bring warmth and merriment to your next dinner party with these cheerful bites.

Featured in
French recipes, Easy entertaining


  • 1/4 cup olive oil
  • 6 small brown onions, halved, thinly sliced
  • 2 sheets frozen puff pastry, partially thawed
  • 16 pitted black olives, thinly sliced
  • 16 anchovy fillets, halved lengthways
  • 80g goat’s cheese, crumbled
  • 32 small watercress sprigs


  • Step 1
    Heat oil in a large heavy-based saucepan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until softened. Remove lid. Cook, uncovered, stirring occasionally, for a further 20 to 25 minutes or until golden. Transfer to a bowl. Set aside to cool completely.
  • Step 2
    Preheat oven to 220°C/200°C fan-forced. Line 3 baking trays with baking paper. Cut each pastry sheet evenly into 16 squares. Transfer to prepared baking trays. Using a small, sharp knife, score a 1cm border around edge of each pastry square (don’t cut all the way through). Spoon onion mixture onto the centre of each tart. Top with olive, anchovy and goat’s cheese.
  • Step 3
    Bake for 10 minutes or until golden and puffed. Set aside for 2 to 3 minutes to cool slightly. Top with watercress sprigs. Serve.


  • 1167 kj


  • 20g

    Fat Total

  • 8g

    Saturated Fat

  • 3g


  • 8g


  • 25mg


  • 671.29mg


  • 3g

    Carbs (sugar)

  • 17g

    Carbs (total)

All nutrition values are per serve


Prepare in advance: Make goat’s cheese pissaladiere tarts up to the end of step 1. Place in an airtight container. Refrigerate.

Pissaladiere is a pizza-like dish native to southern France made with olives, anchovies and onion.

  • Author: Gemma Luongo
  • Image credit: Georgie Cole
  • Publication: Super Food Ideas

Source: taste.com.au


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