French Cuisine
Homemade Pissaladière
Pissaladière is a famous savory tart originating from Nice, perfectly encapsulating the vibrant, sun-drenched flavors of the French Riviera. The soul of the dish is an incredible mountain of yellow onions, slowly cooked in olive oil for nearly an hour until they melt down into a thick, intensely sweet, and fragrant compote. This luscious onion marmalade is spread onto a thin yeast dough base, then traditionally adorned with a precise lattice of cured anchovy fillets and glossy black olives. The bold contrast between the jammy sweetness of the onions and the sharp, briny kick of the fish makes it a magnificent Provençal masterpiece.
Dishday
Recipe overview
- Total time
- 80 min
- Prep
- 20 min
- Cooking
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 390 kcal
- Protein
- 11 g
- Fat
- 15 g
- Carbs
- 53 g
- Fiber
- 4 g
Step by step
Method
- 01
Make the dough
Make the dough: whisk flour, yeast, half a teaspoon of salt, and a pinch of sugar in a bowl. Pour in warm water and a tablespoon of olive oil, knead for 5–7 minutes until smooth, cover, and let rise for 40 minutes.
- 02
While the dough rests, peel and thinly slice all the onions i…
While the dough rests, peel and thinly slice all the onions into half-moons. Heat the remaining olive oil in a deep skillet or Dutch oven, then toss in the onions along with dried thyme and a pinch of salt.
- 03
Sweat the onions over the lowest heat setting for 45–50 minut…
Sweat the onions over the lowest heat setting for 45–50 minutes, stirring frequently. They should turn jammy, meltingly soft, and sweet without developing any burnt or browned edges.
- 04
Preheat the oven to 210°C (410°F)
Preheat the oven to 210°C (410°F). Punch down the risen dough, place it onto a lightly floured piece of parchment, and roll it into a thin 5 mm rectangle or circle. Slide the paper onto a baking sheet.
- 05
Spread the cooled onion marmalade evenly over the rolled doug…
Spread the cooled onion marmalade evenly over the rolled dough, ensuring you leave a clean 1.5 cm border along the edges.
- 06
Arrange the anchovy fillets over the onion bed in a diagonal…
Arrange the anchovy fillets over the onion bed in a diagonal criss-cross diamond pattern. Place a black olive into the center of each diamond, pressing down slightly.
- 07
Bake at 210°C (410°F) for 20 minutes until the exposed crust…
Bake at 210°C (410°F) for 20 minutes until the exposed crust turns deeply golden and crisp, and the onion filling is beautifully hot.
Dishday
Useful advice
Cooking tip
If you find anchovies to be overwhelmingly salty, rinse the fillets under cold water or soak them in milk for 10 minutes, then pat them completely dry with paper towels before assembling.
How to serve
Serve pissaladière warm or at room temperature, sliced into small rustic rectangles. In the south of France, it is heavily favored as an afternoon appetizer alongside a chilled glass of dry rosé.
How to store
The tart keeps beautifully in the refrigerator for up to 2 days. You can enjoy it cold or briefly warm it through in a 160°C (320°F) oven to revive the soft dough texture.
Note
A lean bread-like yeast dough is traditional, but for a quick weeknight twist, quality store-bought puff pastry makes a fantastic substitute.
