Pissaladière

Name: Pissaladière
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: French
Ingredients: 300g All-purpose Flour; 180ml Water, warm; 7g Instant Yeast, 1 packet; 1 tsp Sea Salt, fine; 2 tbsp Olive Oil; 1 kg Yellow Onion, thinly sliced; 4 tbsp Olive Oil; 2 cloves of Garlic, sliced; 2 sprigs of Thyme, fresh; or 1 tsp dried; 1 leaves of Bay Leaf; 16 Anchovy Fillets, in oil; 25 small Black Olives, Niçoise; pitted or whole; Some Pepper (Black), to taste; Some Olive Oil, for brushing

Pissaladière is a rustic French tart from Nice featuring a pillowy, slightly chewy dough topped with deeply caramelized onions, briny anchovies and black olives. The sweet-savoury contrast of slow-cooked onions with salty anchovies and fruity olives makes it an irresistible appetizer or light meal. Serve warm or at room temperature with a drizzle of good olive oil.

Pissaladière is a rustic French tart from Nice featuring a pillowy, slightly chewy dough topped with deeply caramelized onions, br... Show more

Traditional French Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

2 hrs

Price

0,79 €

Calories

403 kcal

low calorie

low sugar

mediterranean diet

comfort food

Method

Mix the dough

In a large bowl, stir together the all-purpose flour, instant yeast, and fine sea salt. Pour in the 180 ml warm water and 2 tbsp olive oil, then mix until a shaggy dough forms and no dry flour remains. Turn it out onto a lightly floured surface and knead for about 5 minutes, until smooth, soft, and just a little tacky.

Proof the dough

Shape the dough into a ball, put it in a lightly oiled bowl, and cover it. Let it rise for 60 minutes, or until doubled in size. While it proofs, preheat the oven and prep the onion topping in the next steps.

Preheat the oven

Heat the oven to 220° C and line a baking sheet with parchment paper or lightly oil it.

Prep the onions

Peel and thinly slice the yellow onions. Slice the garlic thinly, and strip the leaves from the thyme sprigs if you're using fresh thyme; if you're using dried thyme, measure out 1 tsp now so it's ready for the pan.

Cook the onions

Warm the 4 tbsp of olive oil in a wide skillet over medium-low heat. Stir in the onions, garlic, thyme, and bay leaf, then cook slowly, stirring often, until the onions are very soft and deep golden, about 30 to 40 minutes. Season with black pepper to taste, then scrape the onions into a bowl and let them cool slightly. If the onions start to catch, lower the heat and add a splash of water so they stay sweet and jammy.

Assemble the tart

Punch down the risen dough, then press or roll it into a thin rectangle or oval on the prepared baking sheet. Leave a small border around the edges and brush it lightly with olive oil. Spread the onions in an even layer over the dough, then arrange the 16 anchovy fillets on top and tuck the 25 small black olives, pitted or whole, into the gaps. If the dough springs back, let it rest briefly and stretch it again.

Bake and serve

Bake for 20 to 25 minutes, until the crust is crisp and golden at the edges and the onions are lightly browned. Remove it from the oven and let it cool for 10 minutes before slicing into squares or strips and serving warm or at room temperature.