Pissaladière
Pissaladière is a traditional French onion tart from Nice, featuring a golden crust and rich Mediterranean toppings.Slow-cooked onions provide a naturally sweet and savory base.Anchovies add the salty, distinctive flavor of the traditional recipe.Black olives contribute a briny Mediterranean touch.Bread-style dough creates a rustic, crisp-bottomed crust.Olive oil and herbs enhance the Provençal character.Serve warm or at room temperature as an appetizer, snack, or light meal.
Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon instant yeast
- ¾ teaspoon salt, divided
- 2 tablespoons olive oil for the dough
- 2 tablespoons extra-virgin olive oil for the onions, plus extra as needed
- 2 lb (900 g) yellow or white onions, thinly sliced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 small bay leaf
- 12–16 anchovy fillets, drained
- 16–20 small black Niçoise-style olives or other pitted black olives
- Freshly ground black pepper, to taste
- 1 teaspoon olive oil for brushing, if needed
Instructions
- Combine the flour, instant yeast, and ½ teaspoon of salt in a large bowl. Add the lukewarm water and 2 tablespoons of olive oil. Mix until a rough dough forms, then knead for 8–10 minutes until smooth and elastic. Add a little flour if excessively sticky, but keep the dough soft.
- Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or reusable cover. Leave it in a warm place for about 45–60 minutes, or until roughly doubled in size. Rising time varies with room temperature.
- While the dough rises, heat 2 tablespoons of olive oil in a wide skillet over medium-low heat. Add the sliced onions and remaining salt. Cook for 30–40 minutes, stirring regularly, until the onions become very soft, sweet, and lightly golden. Lower the heat if they start browning too quickly.
- Add the optional garlic, thyme, bay leaf, and a little black pepper to the onions. Cook for another 2–3 minutes. Remove the bay leaf and allow the onion mixture to cool slightly. The topping should be soft and flavorful, not watery.
- Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper. Gently deflate the risen dough and roll or stretch it into a rectangle approximately 9 × 13 inches. Transfer it to the tray and press it evenly into shape. If the dough springs back, let it rest for 5 minutes before continuing.
- Spread the cooked onions evenly over the dough, leaving a small border around the edges. Arrange the anchovy fillets in a simple crisscross or diagonal pattern and place the black olives between them. Drizzle lightly with olive oil if desired.
- Bake for 20–25 minutes, or until the crust is cooked through and golden around the edges. The onions should look slightly caramelized, and the anchovies and olives should be settled into the topping. If the base needs extra color, bake for a few additional minutes while watching carefully.
- Remove the tart from the oven and let it rest for 5–10 minutes. Cut into squares or long slices with a sharp knife. Serve warm or at room temperature, accompanied by a green salad or other Mediterranean-inspired dishes.
Notes
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Cook the onions patiently: Slowly softened onions provide the characteristic sweetness and rich flavor of Pissaladière.
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Use good olive oil: Extra-virgin olive oil contributes the distinctive Mediterranean aroma.
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Avoid watery toppings: Let excess liquid evaporate from the onions before spreading them on the dough.
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Choose flavorful olives: Small black olives offer a traditional appearance and a pleasant salty bite.
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Watch the salt: Anchovies and olives are already salty, so season the onions moderately.
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Keep the dough evenly thick: An even base helps the tart bake consistently.
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Customize the anchovies: Use fewer fillets for a milder fish flavor, or omit them for a vegetarian variation.
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Serve at the right temperature: Pissaladière tastes delicious warm or at room temperature, making it ideal for entertaining.