French
Pissaladière
A Niçois onion tart on a tender olive-oil bread dough, finished with anchovies and black olives. The onions are cooked slowly until sweet and melting, not browned, in the traditional Provençal way.
Ingredients
- Strong bread flour200g
- Fine sea salt3/4 tsp
- Instant yeast1/2 tsp
- Lukewarm water120ml
- Extra-virgin olive oil3 tbsp, divided
- Yellow onions, thinly sliced500g
- Garlic clove, finely chopped1
- Fresh thyme2 sprigs
- Bay leaf1
- Anchovy fillets in oil10 to 12 fillets
- Pissalat or anchovy paste1 tsp
- Niçoise or small black olives40g
- Freshly ground black pepperto taste
Method
- Mix the flour, salt, and yeast in a bowl, then add the lukewarm water and 1 tablespoon olive oil and knead for 8 to 10 minutes until smooth and elastic.
- Cover the dough and let it rise at room temperature for about 1 hour, until doubled.
- Warm 2 tablespoons olive oil in a wide pan over low heat, add the onions, garlic, thyme, bay leaf, and a pinch of salt, and cook gently for 35 to 40 minutes, stirring often, until the onions are very soft and pale golden but not browned.
- Remove the thyme sprigs and bay leaf, stir the pissalat or anchovy paste into the warm onions, season with black pepper, and let the mixture cool slightly.
- Heat the oven to 220°C.
- Lightly oil a small baking tray, stretch the dough into a thin oval or rectangle about 25 cm long, and let it rest for 15 to 20 minutes.
- Spread the onion mixture evenly over the dough, leaving a narrow border around the edge.
- Arrange the anchovy fillets in a lattice over the onions and place the olives between the strips.
- Bake for 18 to 22 minutes, until the dough is crisp at the edges and golden underneath.
- Let the pissaladière stand for 5 minutes before slicing and serving warm or at room temperature.
Common questions
Can I substitute pissalat or anchovy paste in pissaladière?
Yes. If you can’t find pissalat, use good anchovy paste or mash extra anchovy fillets with a little olive oil. Start small: it should season the onions, not make them taste aggressively fishy.
How long does it take to make pissaladière, including rising and onion cooking?
Plan for about 2 to 2.5 hours total. The dough rises for about 1 hour, the onions need 35 to 40 minutes over low heat, and the assembled tart bakes fairly quickly.
What are the most common mistakes when making pissaladière?
The biggest mistake is browning the onions; they should be soft and sweet, not caramelized. Also avoid underproofed dough, too much topping, and adding anchovy paste when the onions are very hot, which can make the flavor harsh.
How should I store leftover pissaladière?
Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat in a hot oven until the base crisps again. Avoid the microwave if possible, since it softens the crust.
What’s the best way to serve pissaladière?
Serve it warm or at room temperature, cut into squares or strips. It works well as an appetizer, lunch, or picnic food, and pairs nicely with a simple green salad, olives, and a dry white wine.