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Pissaladière - The niçoise onion tart
The pissaladière is a Provençal open tart resembling pizza, typically made with onions, anchovies, and olives. It’s a specialty of Nice (France), a kind of caramelized onion pie with the addition of pissala.
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Resting Time
25
minutes
mins
Course
Appetizer
Cuisine
French
Servings
8
persons
Calories
313
kcal
Ingredients
Dough
250
g
flour
30
g
olive oil
10
g
active dry yeast
150
ml
warm water
5
g
salt
Toppings
1.5
kg
onion
9
anchovies
60
g
olives
3
tbsp
olive oil
1
tbsp
sugar
1
tsp
salt
1/2
tsp
black pepper
1
strand
rosemary
or thyme
1
bay leaf
Instructions
Preparing the dough
Put 2 tablespoons of warm water (105 ° F - 115 ° F) on the yeast and let it sit for 10 minutes.
Sift the flour in a bowl, add the salt, and then fermented yeast in the center.
Slowly pour the rest of the water, mixing until it forms a dough.
Add the olive oil and knead the dough for 5-10 minutes.
Let the dough rest for at least 30 minutes.
Cooking the onions
Meanwhile, finely mince the onions.
Mince some of the anchovies fillets (3 - 4).
In a sauté pan, heat the olive oil over medium heat, add the onions and cook for 15 minutes, covered.
Add sugar, salt, black pepper, bay leaf, rosemary and the minced anchovies.
Cook over low heat for another 15 minutes until onions are caramelized.
Cooking the tart
Grease a round pan of 38cm (14 in) diameter with a brush.
Put the dough in the center of the mold and flatten it with your hand.
Place the onion on the surface of the dough.
Decorate with anchovy fillets and the small niçoise olives and let it rest for 15 minutes.
Cook in the preheated oven at 200°C (392°F) for 20-30 minutes.