- Puff pastry
- 2 onions, thinly sliced
- 4 garlic gloves, minced
- 1 sprig fresh thyme
- 2 tbsp olive oil
- 4 anchovy fillets
- 8 pitted black olives, cut in half
While very cold, roll puff pastry to approximately 1/8 inch thick. With sharp knife, cut puff pastry into 15-by-15-inch square. Return to refrigerator to chill.
Preheat oven to 400 degrees. Over medium heat, sauté sliced onions, garlic, and fresh thyme until caramelized. On ungreased sheet tray, bake puff pastry approximately 10 minutes or until dough begins to take on color. Remove from the oven and place a sheet pan on top to prevent the puff from rising further. Return puff to the oven for 5 minutes, then remove top pan.
Spread onions evenly in one layer over puff pastry. Drizzle anchovy oil over onions. Lower oven temperature to 350 degrees and finish cooking the pissaladière for approximately 5 more minutes. Be sure the onions do not take on much more color.
Slice pie into four portions and arrange anchovy and black olives on each piece.