Puff Pastry Pissaladière with Wine-Deglazed Onion Caramelization
This Provençal onion tart uses buttery puff pastry instead of bread dough for a lighter, flakier base. The secret is deglazing caramelized onions multiple times with white wine to build deep, savory flavor that pairs perfectly with salty anchovies and olives. Takes about 90 minutes total and serves 4 as an appetizer or light lunch.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
How Does Deglazing Create Such Deep Onion Flavor?
Traditional French technique shows that the brown bits stuck to your pan—called sucs—are pure concentrated flavor. When you add wine and scrape them up, you're capturing caramelized sugars and proteins that would otherwise be left behind.
Food science shows that repeating this process 2-3 times builds layers of complexity. Each round of deglazing adds acidity from the wine while the alcohol evaporates, leaving behind only the deep, savory notes that balance the onions' natural sweetness.
Professional chefs know that mashing a few anchovies into the onions during the final minutes creates an umami backbone. The fish melts completely into the mixture, adding richness without any fishy taste—just pure savory depth.
Ingredients
Recipe yields 6 servings
For the Onion Topping
| Amount | Ingredient | Notes |
|---|---|---|
| 1200 g (about 8 large onions) | yellow onions | peeled and very thinly sliced |
| 50 g (3 tablespoons) | extra virgin olive oil | for caramelizing the onions |
| 100 g (scant 1/2 cup) | dry white wine | for multiple rounds of deglazing |
| 10 g (2-3 cloves) | garlic cloves | crushed |
| 5 g (4-5 sprigs) | fresh thyme sprigs | leaves stripped |
| 3 g (1 teaspoon) | fine sea salt | season sparingly due to anchovies |
For Assembly
| Amount | Ingredient | Notes |
|---|---|---|
| 230 g (one standard chilled sheet) | store-bought puff pastry (all-butter / fresh non-frozen) | — |
| 75 g (about 18 fillets) | anchovy fillets in oil | high quality, drained |
| 7 g (about 4 olives) | black olives | small, black, brine-cured olives |
Instructions
Caramelize the Onions
- 1
Start the Onions Low and Slow
Heat the olive oil in a heavy-bottomed pot or wide skillet over medium-low heat and add the sliced onions, garlic, and thyme. Cooking slowly at around 250°F / 121°C lets the onions release their moisture gradually and develop sweetness without burning.
- 2
Deglaze the First Time
Cook the onions slowly, stirring occasionally. As they begin to brown and stick to the bottom of the pan—forming those flavorful brown bits called sucs—pour in a splash of the white wine (about 2 tablespoons). This is where the magic happens.
- 3
Scrape and Repeat
Scrape the bottom of the pan with a wooden spoon to release the flavorful sucs back into the onions, then continue cooking until the liquid evaporates and new sucs form. Repeat the deglazing process with the remaining wine 2-3 more times until the onions are a deep, uniform golden-brown and jam-like in consistency—this takes about 45-50 minutes total.
- 4
Add the Umami Boost
Mash 2-3 of the anchovy fillets into the onion mixture during the final 5 minutes of cooking to provide a deep umami backbone. They'll dissolve completely, adding richness without fishiness. Let the mixture cool completely before using.
Assemble and Bake
- 5
Prepare the Pastry Base
Preheat your oven to 200°C / 400°F and unroll the puff pastry onto a baking sheet lined with parchment paper. Lightly score a 1 cm (1/2 inch) border around the edge of the pastry with a knife—do not cut all the way through—and prick the center area with a fork to prevent uneven rising.
- 6
Top with the Onions
Spread the cooled caramelized onions evenly over the pastry within the border. Make sure the onions are completely cool—warm onions will melt the butter layers in the pastry and make it soggy instead of flaky.
- 7
Create the Anchovy Lattice
Arrange the remaining anchovies in a diagonal lattice pattern across the onions. Place an olive in the center of each diamond created by the anchovies. This traditional pattern looks beautiful and distributes the salty elements evenly.
- 8
Bake Until Golden
Bake for 20-25 minutes until the pastry is puffed and golden-brown at the edges. The internal temperature should reach about 190°F / 88°C for fully cooked, crispy pastry.
- 9
Finish with Olive Oil
Brush the exposed pastry edges with a little olive oil immediately after removing from the oven for a professional sheen and extra flavor. Let cool for 5 minutes before slicing.
Tips & Tricks
If you're worried about the brown bits on the pan: Don't be afraid of them—that's where the concentrated flavor lives. The deglazing method lifts those caramelized sugars and proteins right back into your onions for incredible depth.
If your puff pastry gets soggy: Ensure the onion mixture is completely cooled before spreading it on the pastry. Warm onions will melt the butter layers and prevent the pastry from puffing properly.
If your onions cook unevenly: Use a mandoline to slice the onions perfectly thin and uniform. This ensures they all melt into a jam-like consistency at the same rate.
If your anchovies taste too salty: Soak them in a little milk or water for 10 minutes and pat dry before using. This draws out excess salt while keeping their rich flavor.
If you can't find Niçoise olives: Avoid using large Greek olives—they're too big and mild. Look for any small, black, brine-cured olives. The small size and nutty flavor are essential for the authentic salty-sweet balance.
If you want to prep ahead: Make the caramelized onions up to 3 days in advance and store covered in the fridge. This actually helps the flavors meld and makes assembly much faster on the day you want to serve.
Frequently Asked Questions
Why use puff pastry instead of bread dough?
Puff pastry offers a faster preparation time and a buttery, flaky texture that contrasts beautifully with the soft, jammy onions. It's a popular modern variation that gives you all the flavor of the classic tart without the wait for bread dough to rise.
What does deglazing with wine do for the onions?
Deglazing lifts the caramelized sugars and proteins—called sucs—from the pan and reincorporates them into the onions. The acidity of the wine balances the natural sweetness of the caramelization, while the alcohol evaporates and leaves behind only deep, savory notes.
Can I make the onions in advance?
Yes! The caramelized onions can be made up to 3 days ahead and stored in the fridge. This actually helps the flavors meld together. Just make sure to bring them to room temperature or warm them slightly before spreading on the pastry.
Do I have to use anchovies?
Anchovies are traditional and provide essential umami depth, but if you really can't use them, try mashing in a tablespoon of miso paste or capers instead. The flavor won't be quite the same, but you'll still get that salty, savory element.
What if my puff pastry puffs unevenly?
That's why you prick the center area with a fork before baking—it lets steam escape and prevents big air bubbles. If you still get uneven puffing, gently press down the high spots with a spatula right when it comes out of the oven.
Can I freeze this?
The baked tart doesn't freeze well because the pastry gets soggy when thawed. However, you can freeze the caramelized onions for up to 3 months and assemble fresh tarts whenever you want.
What wine should I use for deglazing?
Use a dry white wine you'd actually drink—something crisp like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines or cooking wine, which can make the onions taste off. The wine's acidity is key to balancing the sweetness.
How do I know when the onions are done caramelizing?
They should be a deep, uniform golden-brown color and have a jam-like consistency—not watery or chunky. The whole process takes 45-50 minutes. If you rush it with higher heat, you'll get burnt onions instead of that sweet, complex flavor.