Spinach and Artichoke Pissalidière Spinach and Artichoke Pissalidière

Spinach and Artichoke Pissalidière | Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Jodi Pudge

Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.

  • Prep time 35 minutes
  • Total time 1 hour & 15 minutes


  • 1 tablespoon butter
  • 1 sweet onion , thinly sliced
  • 1 tablespoon red wine vinegar
  • Pinch each salt and pepper
  • 2 sheets (450 g pkg) frozen butter puff pastry , thawed
  • 1/2 cup water-packed artichoke hearts (about 2), drained, chopped and patted dry
  • 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
  • 3 cups lightly packed baby spinach , thinly sliced


In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.

On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.

Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.

Makes 32 pieces.

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 63 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 71
  • Total fat 4 g
  • Potassium 61 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g


  • Iron 4
  • Folate 4
  • Calcium 1
  • Vitamin A 5
  • Vitamin C 5
Share X
Lunch & Dinner

Spinach and Artichoke Pissalidière