Pissaladire

A cornerstone of Provençal cuisine, Pissaladière is a French specialty that perfectly balances rustic charm with bold Mediterranean flavors. This savory onion tart features a tender, olive oil-enriched dough topped with a luscious layer of caramelized onions, garlic, and fragrant thyme. Anchovy fillets and briny black Niçoise olives are arranged in an elegant criss-cross pattern, adding a delightful umami punch. Baked to golden perfection, this classic dish is as visually stunning as it is delicious. Ideal as an appetizer, light lunch, or a centerpiece for a sunny picnic, Pissaladière is a beautiful marriage of simplicity and sophistication, transporting your taste buds straight to the south of France. Perfect for lovers of French recipes, caramelized onion tarts, or Mediterranean-inspired dishes, it’s a must-try for your culinary repertoire.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 6

Ingredients

• 250 grams All-purpose flour
• 1 teaspoon Instant yeast
• 1 teaspoon Salt
• 3 tablespoons Olive oil
• 150 milliliters Warm water
• 1.2 kilograms Yellow onions (thinly sliced)
• 3 Garlic cloves (minced)
• 1 teaspoon Fresh thyme leaves
• 1 Bay leaf
• 12 Anchovy fillets (in oil, drained)
• 20 Black Niçoise olives (pitted)
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper

Directions

Step 1

In a mixing bowl, combine the flour, yeast, and 1 teaspoon of salt. Stir well.

Step 2

Make a well in the center and add 2 tablespoons of olive oil along with the warm water. Mix until the dough comes together.

Step 3

Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

Step 4

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Step 5

While the dough is rising, heat 1 tablespoon of olive oil in a large pan over low heat.

Step 6

Add the sliced onions, minced garlic, thyme, bay leaf, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook gently for 45-50 minutes, stirring occasionally, until the onions are soft and caramelized. Remove the bay leaf and set aside.

Step 7

Preheat the oven to 220°C (430°F).

Step 8

Punch down the dough to release air and roll it out into a rectangular or circular shape, about 1 cm thick. Transfer the rolled dough onto a parchment-lined baking sheet.

Step 9

Spread the caramelized onions evenly across the dough, leaving a small border around the edges.

Step 10

Arrange the anchovy fillets in a criss-cross pattern over the onions, creating a diamond-shaped grid. Place a black olive in the center of each diamond.

Step 11

Bake the pissaladière for 20-25 minutes, or until the crust is golden and cooked through.

Step 12

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

Nutrition Facts

Serving size	(2146.9g)

Amount per serving	% Daily Value*
Calories	2697.6

Total Fat 109.8g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 120.0mg	0%
Sodium 14297.1mg	0%
Total Carbohydrate 328.1g	0%
Dietary Fiber 38.8g	0%
Total Sugars 51.4g
Protein 103.1g	0%

Vitamin D 960.0IU	0%
Calcium 674.4mg	0%
Iron 25.1mg	0%
Potassium 2785.7mg	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: 36.4%

Protein: 15.2%

Carbs: 48.4%