Pissaladière Scrolls

There’s something wonderfully comforting about the scent of slowly caramelized onions mingled with the earthy aroma of thyme and the subtle saltiness of anchovies. Pissaladière Scrolls are a playful twist on the classic Provençal tart, capturing all those beloved flavors in a beautifully golden, flaky swirl that’s perfect for sharing. Each bite brings a balance of sweet, salty, and buttery goodness, the kind that makes you want to reach for just one more.

Behind the Recipe

This recipe was born out of a love for lazy afternoon picnics and French countryside flavors. Traditionally, a Pissaladière is a tart from Nice made with a soft dough, rich onion confit, anchovies, and olives. I wanted to capture that same charm but in a more fun, hand-held form, so I rolled all those elements into delicate scrolls. It’s rustic yet elegant, simple yet sophisticated — just what you’d want for a cozy weekend bake.

Recipe Origin or Trivia

The Pissaladière has roots in southern France, particularly along the Mediterranean coast. Its name comes from “pissalat,” a paste of salted anchovies that once flavored the original dish. Over time, this tart became a staple of Provençal markets, often enjoyed warm from the oven or at room temperature. By transforming it into scrolls, we keep its spirit alive while giving it a fresh, modern presentation that’s perfect for parties or brunch spreads.

Why You’ll Love Pissaladière Scrolls

Versatile: Serve them as appetizers, snacks, or even for brunch. They suit every occasion beautifully.

Budget-Friendly: A handful of pantry staples like onions, flour, and olives make this surprisingly affordable.

Quick and Easy: The scroll format saves time compared to assembling a full tart and bakes up beautifully golden.

Customizable: You can tweak the filling by adding capers, roasted peppers, or even a sprinkle of cheese.

Crowd-Pleasing: These scrolls disappear fast at gatherings — trust me, everyone will want seconds.

Make-Ahead Friendly: You can prepare the filling and dough in advance for effortless baking later.

Great for Leftovers: They reheat well and taste just as good the next day.

Chef’s Pro Tips for Perfect Results

To make your Pissaladière Scrolls truly shine, start with patience. Slowly cook your onions until golden and jammy, as this is the soul of the recipe.

• Cook the onions low and slow to bring out their natural sweetness.
• Don’t skimp on olive oil, it adds depth and flavor.
• Roll the pastry tightly to keep the filling evenly distributed.
• Chill the rolled log before slicing to get neat, clean spirals.
• Brush with egg wash for that irresistible golden sheen.

Kitchen Tools You’ll Need

You don’t need fancy tools to make this dish, just a few kitchen essentials.

• Large skillet: For caramelizing the onions.
• Rolling pin: To roll out your pastry evenly.
• Sharp knife: For slicing clean, uniform scrolls.
• Baking tray: To bake your scrolls evenly.
• Pastry brush: To apply the egg wash for that glossy finish.

Ingredients in Pissaladière Scrolls

The ingredients come together in harmony, each playing a part to build layers of sweet, savory, and buttery notes.

1. Olive oil: 3 tablespoons, for caramelizing the onions and adding flavor.
2. Yellow onions: 4 large, thinly sliced, they form the sweet base of the filling.
3. Fresh thyme leaves: 1 teaspoon, adds an herby aroma that lifts the sweetness of the onions.
4. Anchovy fillets: 6, finely chopped, for that classic Pissaladière saltiness.
5. Black olives: 10, pitted and chopped, bringing a briny bite.
6. Puff pastry sheet: 1 large, ready-rolled, gives the dish its buttery, flaky body.
7. Egg: 1, beaten, for brushing before baking to achieve a golden color.
8. Sea salt and pepper: To taste, for balance and seasoning.

Ingredient Substitutions

Even if you’re missing an ingredient, you can easily adapt.

Anchovy fillets: Use capers for a vegetarian-friendly version.
Black olives: Green olives or even finely chopped sun-dried tomatoes work beautifully.
Puff pastry: Try shortcrust pastry for a denser texture.
Thyme: Swap for rosemary or a mix of dried Italian herbs.

Ingredient Spotlight

Onions: The heart of Pissaladière. When slowly caramelized, they turn golden and jam-like, offering a deep, sweet flavor that ties the dish together.

Anchovies: Small but mighty, these add a subtle umami saltiness that elevates the dish without overpowering it.

Instructions for Making Pissaladière Scrolls

Making these scrolls is a fun and aromatic process, and every step fills your kitchen with warmth and anticipation. Here’s how to bring it all together:

1. Preheat Your Equipment: Set your oven to 375°F (190°C) and line a baking tray with parchment paper.
2. Combine Ingredients: In a skillet, heat olive oil over medium heat. Add the onions and cook slowly for about 25–30 minutes until soft and golden. Stir in thyme, chopped anchovies, olives, and a pinch of salt and pepper. Let cool.
3. Prepare Your Cooking Vessel: Lightly flour your surface and roll out the puff pastry if needed.
4. Assemble the Dish: Spread the cooled onion mixture evenly over the pastry, leaving a small border. Roll the pastry tightly into a log.
5. Cook to Perfection: Slice into 1-inch scrolls and place them on the baking tray, cut side up. Brush with egg wash and bake for 20–25 minutes until golden and crisp.
6. Finishing Touches: Let them cool slightly before serving, allowing the flavors to meld together.
7. Serve and Enjoy: Arrange them on a platter and watch them disappear in minutes.

Texture & Flavor Secrets

The magic of Pissaladière Scrolls lies in the contrast. The pastry is flaky and buttery, the onions are soft and caramelized, and the anchovies and olives add salty depth. Every bite is a mix of crisp edges and tender centers, perfectly balanced between savory and sweet.

Cooking Tips & Tricks

Getting these just right isn’t hard, but here are a few tricks to help you out:

• Always let your onion mixture cool before spreading on pastry.
• Use a serrated knife to slice the log cleanly.
• Sprinkle a little sea salt on top before baking for extra flavor.
• For even crispier results, bake on the middle rack with good air circulation.

What to Avoid

There are a few simple mistakes that can throw off your results, but they’re easy to avoid.

• Don’t rush the onions, patience gives them their deep flavor.
• Avoid overfilling the pastry, it can cause leaks while baking.
• Don’t skip the egg wash, it gives that irresistible golden color.

Nutrition Facts

Servings: 12 scrolls
Calories per serving: 180
Note: These are approximate values.

Preparation Time

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

You can make the onion filling up to two days in advance and store it in the fridge. The scrolls can also be assembled, frozen, and baked straight from frozen with a few extra minutes of cooking time. Store leftovers in an airtight container and reheat in the oven for that fresh-from-bake texture.

How to Serve Pissaladière Scrolls

Serve these scrolls warm or at room temperature. They pair beautifully with a crisp green salad or a simple tomato soup. For parties, arrange them on a wooden board with fresh herbs scattered around for a rustic touch.

Creative Leftover Transformations

Turn leftover scrolls into a next-day treat by reheating and topping them with a soft poached egg for breakfast, or slicing them up and adding them to a salad for a savory crunch.

Additional Tips

• Chill your rolled pastry for 15 minutes before slicing to prevent squishing.
• Use sweet onions like Vidalia for a richer flavor.
• A sprinkle of grated Parmesan adds a delightful twist.

Make It a Showstopper

Serve the scrolls on a slate or wooden board with thyme sprigs and a drizzle of olive oil for a beautiful, rustic presentation. A light dusting of sea salt or crushed pink peppercorns makes them look as irresistible as they taste.

Variations to Try

• Add roasted red peppers for a smoky note.
• Replace anchovies with feta cheese for a Mediterranean twist.
• Mix in caramelized garlic for deeper flavor.
• Try mini versions using puff pastry squares for party bites.
• Add a pinch of chili flakes for a subtle heat.

FAQ’s

Q1: Can I make these scrolls vegetarian?
Yes, simply replace anchovies with capers or omit them entirely.

Q2: Can I use store-bought puff pastry?
Absolutely, it works perfectly and saves time.

Q3: Can I freeze the scrolls before baking?
Yes, slice and freeze them on a tray, then bake straight from frozen.

Q4: What onions work best?
Yellow or sweet onions are ideal for caramelizing.

Q5: How can I make them extra crispy?
Bake them on parchment-lined metal trays and avoid overcrowding.

Q6: Can I use shortcrust pastry instead?
Yes, it gives a firmer, more tart-like texture.

Q7: How long do leftovers last?
Up to 3 days in the fridge in an airtight container.

Q8: Can I add cheese to the filling?
Yes, a sprinkle of Gruyère or Parmesan adds depth.

Q9: Are these suitable for parties?
They’re perfect finger food and look gorgeous on platters.

Q10: Can I make a larger version instead of scrolls?
Yes, just roll the filling into a single sheet and bake like a tart.

Conclusion

Pissaladière Scrolls bring the charm of southern France into your kitchen, blending rustic flavors with elegant simplicity. Each golden swirl tells a story of patience, warmth, and flavor. Trust me, you’re going to love this — it’s a recipe worth every bite, and one that’s sure to become a new favorite in your collection.

Print