Pissaladiere

Transport your taste buds to the sun-soaked south of France with this traditional pissaladière recipe, a savory masterpiece that combines a buttery, golden crust with deeply caramelized onions, briny anchovies, and plump black olives. Perfect as an appetizer or a light meal, this French onion tart boasts layers of rich, umami flavors balanced with a subtle sweetness from slow-cooked onions infused with garlic and fresh thyme. The yeast-leavened dough is incredibly airy yet crisp, creating the ideal base for the bold, Mediterranean-inspired toppings. Simple to make and irresistibly delicious, pissaladière is a classic Provençal dish that brings elegance and rustic charm to your table. Serve warm or at room temperature for a slice of culinary bliss!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 250 grams All-purpose flour
• 1 teaspoon Instant yeast
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 150 milliliters Lukewarm water
• 1 kilogram Yellow onions (thinly sliced)
• 2 Garlic cloves (minced)
• 1 teaspoon Fresh thyme leaves
• 1 Bay leaf
• 10 Anchovy fillets
• 15 Black olives (Niçoise or Kalamata, pitted)
• 1 tablespoon Butter
• 0 Black pepper (to taste)

Directions

Step 1

In a large bowl, mix the all-purpose flour, instant yeast, and salt. Add 2 tablespoons of olive oil and lukewarm water, then mix until a dough forms.

Step 2

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.

Step 3

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-low heat. Add the sliced onions, minced garlic, thyme, bay leaf, and a pinch of salt. Cook, stirring frequently, for about 45 minutes until the onions are soft and caramelized. Remove the bay leaf and set the mixture aside.

Step 4

Preheat the oven to 220°C (425°F). Lightly grease a large baking sheet or line it with parchment paper.

Step 5

Punch down the dough and roll it out on a floured surface into a rectangle or oval shape about 1/4-inch thick. Transfer the dough to the prepared baking sheet.

Step 6

Spread the caramelized onion mixture evenly over the rolled-out dough, leaving a small border around the edges.

Step 7

Arrange the anchovy fillets in a crisscross pattern over the onions, then place a black olive in the center of each diamond-shaped space created by the anchovies.

Step 8

Bake the pissaladière in the preheated oven for 20–25 minutes, or until the edges of the crust are golden and crisp.

Step 9

Remove from the oven and let cool slightly before cutting into slices. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1972.4g)

Amount per serving	% Daily Value*
Calories	2304.8

Total Fat 81.7g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 100.0mg	0%
Sodium 14533.3mg	0%
Total Carbohydrate 303.7g	0%
Dietary Fiber 32.9g	0%
Total Sugars 42.9g
Protein 100.2g	0%

Vitamin D 800.0IU	0%
Calcium 1053.4mg	0%
Iron 36.1mg	0%
Potassium 2916.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 17.0%

Carbs: 51.7%