Pissaladière (French Onion and Anchovy Tart)
Discover the savory flavors of southern France with Pissaladière, a classic dish from Nice that combines a soft, flavorful dough with caramelized onions, anchovies, and olives. Perfect as an appetizer, snack, or light meal, this tart brings a taste of the Mediterranean to your table.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (7 g) active dry yeast
- 2/3 cup warm water
- 3 tablespoons olive oil
- 4 large onions, thinly sliced
- 2 tablespoons olive oil (for cooking onions)
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- 12 anchovy fillets
- 12 black olives, pitted and halved
Instructions
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Prepare the Dough
In a large bowl, combine flour, salt, and sugar. Dissolve yeast in warm water and let sit for 5 minutes until frothy. Mix the yeast mixture with the flour and olive oil, kneading until smooth. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
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Caramelize the Onions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onions and thyme, cooking slowly for 25–30 minutes until the onions are soft and golden brown. Season with salt and pepper.
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Assemble the Tart
Preheat the oven to 400°F (200°C). Roll out the dough into a rectangular or circular shape on a parchment-lined baking sheet. Spread the caramelized onions evenly over the dough. Arrange anchovy fillets in a crisscross pattern and place black olive halves on top.
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Bake
Bake for 20–25 minutes, or until the crust is golden and cooked through. Remove from the oven and let cool slightly before slicing.
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Serve
Serve Pissaladière warm or at room temperature as an appetizer, snack, or light meal. Pair with a crisp green salad and a glass of chilled white wine for a true taste of the French Riviera.
Serving
Experience the Mediterranean charm of Pissaladière, a simple yet sophisticated dish that captures the essence of French cuisine with every bite.
