Pissaladière – Provençal Tart with Onions, Anchovies and Olives Recipe
Pissaladière is a type of Provençal tart made with a thin yeast dough base, topped with a thick layer of long‑stewed onions, anchovy fillets and black olives. It looks a bit like pizza, but instead of cheese you get sweet‑salty onions and an intense fish flavor. In France it’s often served warm or at room temperature as a snack at gatherings.
This classic Provençal tart combines slowly caramelized onions with salty anchovies and olives on a thin yeast dough base. It’s simple yet full of character, perfect both as an elegant appetizer and as casual finger food for gatherings.
Chef's tips
Take your time with the onions – they should be very soft and sweet but not browned, which would make them bitter. If your anchovies are very salty, you can briefly rinse them and pat dry before using. For an extra aromatic touch, finish the baked tart with a few fresh thyme leaves.
How to serve
Serve the pissaladière slightly warm, cut into small squares for an aperitif, or into larger pieces with a green salad for a light meal. It’s great for picnics and buffets because it tastes just as good at room temperature.
Ingredients
- wheat flour - 300 g
- yeast - 5 g
- water - 170 ml
- olive oil - 3 tablespoon
- salt - 1 teaspoon
- onion - 800 g
- garlic - 2 cloves
- anchovies fillets - 12 piece
- olives black - 60 g
- thyme - 1 teaspoon
- black pepper ground
Preparation
- Put the flour, yeast and salt into a bowl. Add warm (not hot) water and 2 tablespoons of olive oil. Knead the dough by hand or with a dough hook for 8–10 minutes, until smooth and elastic.
- Shape the dough into a ball, lightly coat it with oil, place it back in the bowl, cover with a cloth and leave in a warm place for about 1 hour, until doubled in size.
- Meanwhile, prepare the onions: peel them and slice into thin half‑moons. Peel the garlic and chop it finely.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onions and a pinch of salt. Cook for 25–30 minutes over low heat, stirring often, until the onions are very soft and golden but not brown. If they start to color too quickly, reduce the heat and, if needed, add 1–2 tablespoons of water.
- Add the garlic and thyme and cook for another 2–3 minutes, until fragrant. Season with pepper. Remove the pan from the heat and let the onions cool slightly.
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray (about 30×40 cm) with baking paper.
- Gently deflate the risen dough by pressing it with your hand, then roll it out into a rectangle the size of the tray, or stretch it out directly on the tray with your fingers to form an even, thin layer.
- Spread the stewed onions evenly over the dough, leaving a small border around the edges.
- Drain the anchovy fillets from the oil and arrange them over the onions in a criss‑cross lattice pattern, forming diamonds. Place one olive in the center of each diamond.
- Put the tray into the preheated oven and bake for 18–22 minutes, until the edges of the dough are golden and the base is well baked.
- Remove the pissaladière from the oven, leave it to cool for a few minutes, then cut into squares or rectangles and serve warm or at room temperature.
Storage
Przechowuj w lodówce, szczelnie przykrytą folią lub w pojemniku. Podgrzewaj w piekarniku w 180°C przez kilka minut. Można mrozić do 1 miesiąca, najlepiej pokrojoną na porcje.
Pissaladière is one of those recipes that prove how a few simple ingredients can create something truly memorable. Once you master the slow cooking of the onions and a thin, well‑baked base, this tart can easily become a staple for your parties and relaxed evenings with friends.
