French · Main · Medium
Pissaladiere
Provençal onion tart with anchovies and olives on a focaccia-like crust. Sweet onions, salty fish, perfect balance.
The whole recipe in 60 seconds
Pissaladiere, in 5 ideas
- Low and slow is the whole game with the onions; rushing them with high heat makes them bitter.
- The anchovies melt into the onions as it bakes, seasoning the whole tart.
- Room temperature is the traditional serving style, which makes it perfect party food.
- A handful of grated Gruyere on top is not traditional but is delicious.
- Leftover onion jam keeps a week and elevates sandwiches and pizzas.
What you need
Ingredients
- 1 lb pizza dough
- 3 lbs yellow onions, thinly sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 12 anchovy fillets
- 16 Nicoise olives
- Salt and black pepper
How to make it
Directions
- Cook the onions in olive oil over low heat with a pinch of salt, stirring often, until deeply golden and jammy, about 30 minutes.
- Stir in the garlic and thyme for the last 2 minutes. Let cool slightly.
- Heat the oven to 425F. Stretch the dough into a rectangle on an oiled sheet pan.
- Spread the onions evenly over the dough, leaving a small border.
- Arrange the anchovies in a lattice pattern and dot with olives.
- Bake 20 to 25 minutes until the crust is golden. Serve warm or at room temperature.
Money saver. A mandoline slices the mountain of onions in minutes. Watch your fingers; the guard is not optional.